Chicken Souvlaki Kebabs with Mediterranean Couscous (Recipe)

March 8, 2021

Chicken Souvlaki Kebabs with Mediterranean Couscous (Recipe)


✅ 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


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.


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

Calories: 332kcal

How to get started?

If you like the Mediterranean diet and want more recipes like this?

We do recommend getting joining The Mediterranean Inner Recipe Club. It's a weekly Mediterranean Meal Plan, grocery lists and over 200 recipes to help you get started.

Let us take all the hard work out of the Mediterranean diet for you! Hundreds of women are experiencing the same struggle you’re going through right now.

  • 30-days of meal planning, done for you
  • Complete shopping lists, already organized
  • No Stress, Feel happier and energetic

Want over 200 Mediterranean recipes and meals that's planned for you?

© {2021} The Mediterranean Eats. All rights Reserved | Privacy Policy | Disclaimer