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Chicken kebabs with lemon and coriander couscous


4 skinless chicken breasts
1 tbsp olive oil
1 clove garlic, crushed
1 tsp ground coriander
1 tsp ginger
1 tsp cinnamon
pinch of cayenne
Juice of 2 lemons
250g couscous
3 tbsp fresh coriander, chopped
100g pitted black olives, chopped


If using wooden skewers soak for at least 10 minutes. Toss the chicken with the oil, garlic, ground spices, cayenne, 1 tbsp lemon juice and seasoning allow to marinate for 10 minutes or 1 hour if you have time.

Preheat the grill to high. Thread the chicken into the skewers and grill for 10 to 12 minutes turning occasionally or until cooked.

Meanwhile, prepare the couscous to the packet instructions, then fluff up with a fork. Drizzle with a little olive oil, add the remaining lemon juice, coriander and olives to the couscous and season.

Transfer to serving plates and serve the chicken kebabs with any pan juices and the couscous.

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