Recipe: Chicken Skewers with Couscous Salad
Author: Tom Carr
Recipe type: Barbecue
Cuisine: North African
Prep time:
Cook time:
Total time:
Serves: 4
- 500g boneless chicken breasts, sliced into cubes
- ¼ cup soy sauce
- 4 tsp sesame oil
- 2 tbsp honey
- 1 ½ tsp fresh ground ginger
- 2 cloves garlic, crushed
- A pinch of black pepper
- 1 small deseeded, thinly sliced red chilli
- 1 shallot, finely diced
- Wooden skewers
- ½ cup chicken stock, brought to the boil
- ½ cup couscous
- ¼ red onion finely diced
- ¼ tsp minced garlic
- ¼ tsp ground ginger
- 1 tbsp olive oil
- ½ tbsp soy sauce
- 1 generous squeeze of lemon juice
- 1 x generous handful of flat leaf parsley, finely chopped
- ½ tsp fresh ground chilli
- Bring stock to the boil in a saucepan over the grill of your barbecue
- In a separate bowl combine stock and couscous, cover and stand for 5 minutes. Add a dash of oil and separate grains using a fork
- Add remaining ingredients, combine well
- Combine ingredients in a plastic bag, allow to marinate for 4 hours
- Soak skewers in water for 30 minutes prior to use, this will stop them from catching alight when cooked
- Thread chicken onto skewers
- Preheat barbecue
- Oil hot plate
- Cook skewers until golden and crisp on each side (approximately 6 minutes each side). Continue to baste with marinade
- Serve immediately alongside a generous helping of couscous salad! Finish off with fresh chopped parsley
Recipe by Places We Go at https://placeswego.com/recipe-chicken-skewers-with-couscous-salad/
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