Chicken Kebabs with Vegetable Couscous

By sarah_carroll

Ingredients

• Ingredients (serves 4)
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 2 tsp garlic powder
• 2 tsp sweet paprika
• 2 tsp ground nutmeg
• 1/2 tsp cayenne pepper
• 1 lemon, juiced
• 60 ml (1/4 cup) olive oil
• 600 g chicken thigh fillets, cut into 3cm pieces
• Greek-style yoghurt and lemon wedges, to serve
• Vegetable couscous
• 6 eschalots, halved
• 100 ml olive oil
• 200 g 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
• 400 g can chickpeas, rinsed, drained
• 250 ml (1 cup) chicken stock
• 50 g butter
• 200 g (1 cup) couscous
• 1/4 cup roughly chopped coriander
• 1 lemon, zested, juiced
• Variation: Simply thread cubes of haloumi onto skewers, brush with a little spice mixture and cook for 4 minutes or until golden.

Details

Servings 4

Preparation

Step 1

Combine spices, 2 tsp salt, lemon juice and oil in a large bowl. Toss chicken to coat. Cover and refrigerate for 2 hours.

To roast vegetables for couscous, preheat oven to 200C. Place eschalots and 1 tbs oil in a roasting pan and toss to coat. Roast for 10 minutes. Toss pumpkin and carrot with turmeric, 1 tsp salt and 1 tbs oil in a bowl. Add to eschalots and roast for a further 15 minutes. Add zucchinis and roast for a further 25 minutes or until vegetables are tender and starting to brown around the edges. Add chickpeas and 1 tbs oil and toss to combine. Return to oven and cook for a further 5 minutes or until the chickpeas are warmed through.

Meanwhile, to make couscous, place stock and butter in a small pan and bring to the boil. Remove from heat and stir in couscous. Cover and stand for 15 minutes or until liquid is absorbed.

Preheat a chargrill pan over high heat. Thread 3 pieces of chicken onto each skewer and brush with remaining marinade in bowl. Cook skewers, in 2 batches, turning occasionally, for 7 minutes or until cooked through.

Using a fork, fluff couscous, then transfer to a bowl. Add remaining 2 tbs oil, 1 tsp salt, roasted vegetables, coriander, lemon zest and juice, and stir well to combine. Divide among plates. Top with kebabs and a spoonful of yoghurt. Season with freshly ground black pepper. Serve with lemon wedges.