Fancy something for dinner that's healthy and cheap? Then you must try this deliciously simple chicken kebab with herby couscous recipe. Try to marinade the chicken for as long as you can because the lemon juice in the marinade will help to tenderise the chicken making it extra juicy when it comes to tucking in!
Prep time 15mins (plus at least 1hour for marinating)
Cooking time 15mins approx
450g chicken breast cut in to large bitesize pieces.
3tbsp olive oil
3tbsp of juice from a lemon
3 garlic cloves, crushed
1tbsp dried Italian herbs
Salt and Pepper, around 1/4tsp of each
Rosemary sprigs for the skewers, about 8 that are around 7-8" long (you can just use normal skewers but using rosemary sprigs adds even more flavour)
Any veg you enjoy on a kebab, cut in to bitesize peices.
Like to use...
Cherry tomatoes
Red bell pepper
Red onion, cut into wedges
120g couscous
1/2cucumber, about 50g, finely diced
1/2 red onion, finely diced
8 cherry tomatoes, diced
3tbsp finely chopped fresh herbs, I like to use a mix of parsley and basil
Pepper
1/2 veg stock cube
Boiling water to cover couscous
Squeeze of fresh lemon
In a bowl add your diced chicken and all of the marinade ingredients, mix well until combined and the chicken in coated. Cover and leave to marinate for at least 1hour.
Once your chicken has had time to marinade, turn your grill on a med to high. While your grill is heating up assemble the kebabs. I like to use rosemary sprigs that are about 7-8inches long as they add more flavour to the chicken as it cooks but you can use skewers if you prefer. (Don't forget to soak the skewers in water for around 20mins if you are using wooden ones, this will stop them from burning during cooking) Load up the chicken and veg to the skewers ready for cooking.
Cook the kebabs for 12-14mins, turning halfway.
While your chicken is cooking you can make the herby couscous
In a medium sized mixing bowl add the couscous, diced salad bits including the herbs, pepper and stock cube (hold fire on the hot water and lemon for a moment) and mix around.
Make sure you have something to hand to cover the bowl immediately after you've added the water, this will trap the steam and cook the couscous perfectly. I use a bees wax wrap but cling film works well. Pour in a level amount of hot water to the couscous and cover. Leave to sit without uncovering for 10mins.
After the ten minutes, uncover and fluff up with a fork, squeeze in a dash of lemon juice, stir again and have a taste, add more seasoning or lemon if you require.
Serve on a plate with one of your delicious skewers on top and some extra chopped herbs.
