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Chicken Kebabs With Vegetable Couscous

enjoy a satisfying main and finish with the simplest dessert lazy you bet

The ingredient of Chicken Kebabs With Vegetable Couscous

  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 2 teaspoons garlic powder
  • 2 teaspoons sweet paprika
  • 2 teaspoons ground nutmeg
  • 1 2 teaspoon cayenne pepper
  • 1 lemon juiced
  • 60ml 1 4 cup olive oil
  • 600g chicken thigh fillets cut into 3cm pieces
  • tamar valley greek style yoghurt to serve
  • lemon wedges to serve
  • 6 eschalots halved
  • 100ml olive oil
  • 200g butternut pumpkin peeled seeded cut into 2cm pieces
  • 1 large carrot peeled cut into 2cm pieces
  • 1 teaspoon ground turmeric
  • 2 zucchinis halved lengthwise cut into 2cm pieces
  • 400g can chickpeas rinsed drained
  • 250ml 1 cup chicken stock
  • 50g butter
  • 200g 1 cup couscous
  • 1 4 cup roughly chopped coriander
  • 1 lemon zested juiced

The Instruction of chicken kebabs with vegetable couscous

  • combine spices 2 teaspoons salt lemon juice and oil in a large bowl toss chicken to coat cover and refrigerate for 2 hours
  • to roast vegetables for couscous preheat oven to 200c place eschalots and 1 tablespoon oil in a roasting pan and toss to coat roast for 10 minutes toss pumpkin and carrot with turmeric 1 teaspoon salt and 1 tablespoon oil in a bowl add to eschalots and roast for a further 15 minutes add zucchinis and roast for a further 25 minutes or until vegetables are tender and starting to brown around the edges add chickpeas and 1 tablespoon oil and toss to combine return to oven and cook for a further 5 minutes or until the chickpeas are warmed through
  • meanwhile to make couscous place stock and butter in a small pan and bring to the boil remove from heat and stir in couscous cover and stand for 15 minutes or until liquid is absorbed
  • preheat a chargrill pan over high heat thread 3 pieces of chicken onto each skewer and brush with remaining marinade in bowl cook skewers in 2 batches turning occasionally for 7 minutes or until cooked through
  • using a fork fluff couscous then transfer to a bowl add remaining 2 tablespoons oil 1 teaspoon salt roasted vegetables coriander lemon zest and juice and stir well to combine divide among plates top with kebabs and a spoonful of yoghurt season with freshly ground black pepper serve with lemon wedges

Nutritions of Chicken Kebabs With Vegetable Couscous

calories: 949 786 calories
calories: 62 grams fat
calories: 17 grams saturated fat
calories: 55 grams carbohydrates
calories: 7 grams sugar
calories: n a
calories: 39 grams protein
calories: 147 milligrams cholesterol
calories: 592 98 milligrams sodium
calories: https schema org
calories: nutritioninformation

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