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chicken skewers
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Total Time:
35 minutes
Skewered chicken with lemon yogurt dip, crushed nuts. Served with couscous salad. Balanced, flavorful twist on Middle-Eastern mezze. Check skewer size before cooking.
Ingredients:
  • 150 g green beans
  • 150 g couscous
  • 1 bunch of fresh flat-leaf parsley (15g)
  • 200 g ripe plum tomatoes
  • ½ a red onion
  • 2 free-range chicken breasts
  • 1 lemon
  • 2 sprigs of fresh rosemary
  • olive oil
  • 200 g fat-free natural yoghurt
  • 25 g cashew nuts
Instructions:
  • 1. Start by boiling water in a medium pan. Trim and chop the beans into 3cm pieces, then cook for 3 to 4 minutes until tender. Transfer the cooked beans to a plate. 2. Place couscous in a bowl, pour over 225ml boiling water, cover, and set aside. 3. Finely chop parsley leaves, roughly chop tomatoes, and finely chop onion. Mix them into the fluffed couscous along with half of the lemon juice. 4. Flatten chicken breasts gently with a heavy pan. Grate lemon zest over the chicken, season with salt, pepper, and chopped rosemary. 5. Thread 3 skewers horizontally into each chicken breast. 6. Mix the remaining lemon juice with yogurt for dipping. 7. Lightly toast nuts in a pan, then chop and set aside. 8. Fry chicken in oil for 8 to 10 minutes until cooked through. 9. Season couscous, then spoon onto plates and top with chopped nuts. 10. Slice chicken between skewers and serve on the plates with yogurt for dipping and nuts for added crunch.

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