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Chicken kebabs with vegetable couscous
Chicken kebabs with vegetable couscous
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
100 minutes
Indulge in a hearty main course followed by an effortless dessert. Lazy? Absolutely.
Ingredients:
  • 2.50 gm ground cumin
  • 2.50 gm ground cinnamon
  • 2 tsp garlic powder
  • 5.00 gm sweet paprika
  • 5.00 gm ground nutmeg
  • 1/2 tsp cayenne pepper
  • 1 lemon, juiced
  • 60ml (1/4 cup) olive oil
  • 600g chicken thigh fillets, cut into 3cm pieces
  • Tamar Valley Greek Style Yoghurt, to serve
  • Lemon wedges, to serve
  • 6 eschalots, halved
  • 100ml olive oil
  • 200g butternut pumpkin, peeled, seeded, cut into 2cm pieces
  • 1 large carrot, peeled, cut into 2cm pieces
  • 1 tsp ground turmeric
  • 2 zucchinis, halved lengthwise, cut into 2cm pieces
  • 400g can chickpeas, rinsed, drained
  • 250ml (1 cup) chicken stock
  • 200g (1 cup) couscous
  • 62.50 ml roughly chopped coriander
  • 1 lemon, zested, juiced
Instructions:
  • In a large bowl, mix together the spices, 2 teaspoons of salt, lemon juice, and oil. Add chicken and coat evenly. Chill in the refrigerator for 2 hours before proceeding.
  • Preheat the oven to 200°C. Toss eschalots with 1 tablespoon of oil in a roasting pan and roast for 10 minutes. In a bowl, mix pumpkin and carrot with turmeric, 1 teaspoon of salt, and 1 tablespoon of oil. Add the mixture to the roasting pan with eschalots and roast for 15 more minutes. After that, add zucchinis and roast for 25 additional minutes until vegetables are tender and lightly browned. Toss in chickpeas with 1 tablespoon of oil, roast for 5 more minutes until chickpeas are heated through.
  • In a small pan, bring stock and butter to a boil. Remove from heat, add couscous, stir, cover, and let stand for 15 minutes until liquid is absorbed.
  • Heat a chargrill pan over high heat. Skewer 3 pieces of chicken on each skewer and brush with the marinade left in the bowl. Grill the skewers in 2 batches, turning occasionally, until fully cooked, about 7 minutes.
  • Fluff the couscous with a fork and transfer it to a bowl. Mix in 2 tablespoons of oil, 1 teaspoon of salt, roasted vegetables, coriander, lemon zest, and juice. Stir well. Serve the couscous on plates, top with kebabs and a dollop of yogurt. Sprinkle freshly ground black pepper on top and add lemon wedges on the side. Enjoy!

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