Chicken Kebab with Couscous Salad.

I like to serve this kebab for my husband. The chicken is so juicy and tender. In Asia this dish is called satay with sauce by its side. You can add the capsicum, cherry tomato, shallot in the skewer together with the chicken to make the dish more healthy.

Ingredients for The Chicken Kebabs:

1 tbsp of lemon juice

2 tbsp of extra virgin olive oil

1 small shallot, minced

1/2 clove garlic, minced

1 tbsp of chopped fresh thyme leaves

1/2 tbsp lemon zest

Salt

Freshly ground black pepper

2 large boneless, skinless, chicken breasts.

Method

1. In a medium nonreactive bowl, whisk together the olive oil, lemon juice, shallot, thyme, garlic, lemon zest, salt, and pepper.

2. Using a fork, pierce each chicken breast all over several times to help the marinade penetrate. Cut each chicken breast into the size that you like and also depending on how long and big the skewer is (equally sized). Put the chicken to the marinade mixture and covered with the plastic. Put the chicken mixture in the refrigerator for about 1 hour.

3. Pre-heat the grill. Meanwhile, thread the chicken chunks onto skewers including the vegetables that I mentioned above.

4. Grill the kebabs until the chicken is nicely brown and cooked through for around 6-7 minutes.

Ingredients for the Couscous Salad:

1 cup home made chicken broth

5 ounces dry instant couscous

1/2 tsp salt

1/4 tsp freshly ground cinnamon

4 tbsp extra virgin olive oil

1 tbsp lemon juice

1 small red onion, chopped

1 small Japanese cucumber, peeled, seeded, and cut into small dices

1/2 red bell pepper or capsicum, seeded, stemmed and cut into small dices

1/4 chopped cilantro leaves

some green onions, trimmed and finely chopped.

In a saucepan, bring the chicken broth to a boil.

Put the couscous in the bowl and stir in the salt and cinnamon. Pour the boiling broth into the couscous, stir briefly, cover the bowl and leave it at room temperature for 5 minutes. Uncover the bowl and, with a table fork, fluff the couscous to separate its grains. Leave it to cool completely to room temperature.

In another large bowl, stir together the olive oil, lemon juice, red onion, cucumber, bell pepper, and green onion. Add the cooled couscous and toss until thoroughly mixed. Stir in the cilantro leaves. Adjust the seasoning to taste with more salt and pepper.

Notes:

1. You can put all kind nuts and vegetables in the couscous.

2. If you use bamboo or wooden skewers, be sure to soak them in water for at least 30 minutes before threading on the food, so the skewers will be less likely to burn on the grill.

Enjoy your cooking!

Geniet van het koken!