Chicken Souvlaki Kebabs with Mediterranean Couscous (Recipe)

March 8, 2021

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Chicken Souvlaki Kebabs with Mediterranean Couscous (Recipe)


Ingredients

✅ 1 pound skinless, boneless chicken breast halves, cut into 1/2-inch strips

✅ 1 cup sliced fennel (reserve leaves, if desired

✅ ⅓ cup dry white wine

✅ ¼ cup lemon juice

✅ 3 tablespoons olive oil

✅ 4 cloves garlic, minced
✅ 2 teaspoons dried oregano, crushed

✅ ½ teaspoon salt

✅ ¼ teaspoon black pepper

✅ Lemon wedges


Mediterranean Couscous

✅ 1 teaspoon olive oil

✅ ½ cup Israeli (large pearl) couscous

✅ 1 cup water

✅ ½ cup snipped dried tomatoes (not oil-packed)

✅ ¾ cup chopped red sweet pepper

✅ ½ cup chopped cucumber

✅ ½ cup chopped red onion

✅ ⅓ cup plain fat-free Greek yogurt

✅ ¼ cup thinly sliced fresh basil leaves

✅ ¼ cup snipped fresh parsley

✅ 1 tablespoon lemon juice

✅ ¼ teaspoon salt

✅ ¼ teaspoon black pepper

Instructions

1️⃣ Prepare kabobs: Place chicken and sliced fennel in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine the white wine, lemon juice, oil, garlic, oregano, salt and pepper. Remove 1/4 cup of the marinade and set aside.


2️⃣ Pour the remaining marinade over chicken mixture. Seal bag; turn to coat chicken mixture. Marinate in the refrigerator 1 1/2 hours, turning bag once.


3️⃣ Meanwhile, if using wooden skewers, soak eight 10- to 12-inch skewers in water 30 minutes. Drain chicken, discarding marinade and fennel. Thread chicken, accordion-style, onto skewers.


4️⃣ Grill chicken skewers, covered, over medium-high heat 6 to 8 minutes or until chicken is no longer pink, turning once. Remove from grill and brush with the reserved 1/4 cup marinade.


5️⃣ Prepare couscous: In a small saucepan heat 1 teaspoon olive oil over medium heat. Add 1/2 cup Israeli (large pearl) couscous. Cook and stir 4 minutes or until light brown. Add 1 cup water. Bring to boiling; reduce heat. Simmer, covered, 10 minutes or until couscous is tender and liquid is absorbed, adding 1/2 cup snipped dried tomatoes (not oil-packed) the last 5 minutes; cool. Transfer couscous to a large bowl. Stir in 3/4 cup chopped red sweet pepper, 1/2 cup each chopped cucumber and chopped red onion, 1/3 cup plain fat-free Greek yogurt, 1/4 cup each thinly sliced fresh basil leaves and snipped fresh parsley, 1 tablespoon lemon juice and 1/4 teaspoon each salt and black pepper.


6️⃣ Serve kabobs with couscous, lemon wedges and, if desired, reserved fennel leaves.


Enjoy!!!


Servings : 2
Ready in : 45 Minutes
Course : Dinner, Lunch, Main Dish

Calories: 332kcal

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