Chicken Kebabs with Jewelled Couscous

Being back in a routine with work, kindy, gymnastics, etc, etc....

Life becomes very hectic.

So this recipe is one of my go to dinner recipes on a busy weeknight.

Simple, Easy, Tasty.... and my Little People LOVE IT!

For Big People, add 1/2 tsp Dried Chilli Flakes and Ground Cumin,

along with 1 Tsp Ground Coriander to the chicken mariande.

Then serve with Tzatziki.

INGREDIENTS (Serves 4 Little People) 

Poppy, 2 my fussy eater, loves couscous!

2 Tsps Dried Oregano

2 Tbsps Lemon Juice

2 Garlic Cloves

8 Chicken Tenderloins

8 Bamboo Skewers, soaked in water for 20 minutes

CousCous

1 Small Sweet Potato, peeled and cut into 1cm cubes

Oil Spray

Salt & Pepper

3/4 Cup of Couscous

3/4 Cup Chicken Stock

1 Tbsps Lemon Juice

METHOD

Preheat oven to 180°C/160°C fan-forced.

Line a large baking tray with baking paper. Place potato, in a single layer, on tray.

Spray with olive oil. Season with salt and pepper.

Roast for 25 to 30 minutes or until golden and tender. Set aside to cool slightly.

Meanwhile, combine oregano, lemon juice and garlic in a small bowl.

Thread the chicken tenderloins onto the skewers, place in a shallow dish.

Pour the marinade over the chicken skewers, cover and refrigerate for at least 20 minutes. (1 hour is preferable)

For the Couscous:

Bring the stock to the boil in a small saucepan. Remove from heat.

Add couscous and lemon juice. Cover and allow to stand for 5 minutes.

Fluff with fork, add the sweet potato jewels and toss to combine.

Heat a large fry pan or BBQ, lightly spray the surface and cook skewers for 5 minutes each side, or until cooked to your liking.

To Serve:

Divide the couscous evenly between serving bowls, and top with skewers.

You can add tzatziki for dipping if you choose.

Recipe link below: