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Chicken Kebabs with Lemon and Coriander Couscous

Dunrobin Valley Chicken Kebabs with Lemon and Coriander Couscous Dunrobin Valley Chicken Kebabs with Lemon and Coriander Couscous

Ingredients (serves 4)

1 Tablsp Sunflower Oil

1 Clove of Garlic (peeled and chopped)

1 Teasp Ground Coriander

1 Teasp Ginger

1 Teasp Cinnamon

Pinch of Cayenne

Juice of 2 Lemons

350g Chicken Breast Meat (cut into chunks)

Wooden skewers (soaked in cold water)

1 Pepper (washed, de-seeded and cut into

chunks)

1 Courgette (washed and cut into chunks)

200ml Boiling Water

200g Couscous

3 Tablsp Fresh Coriander (chopped)

4 Mini Pitta Breads (toasted)

½ Lettuce (washed and shredded)

16 Cherry Tomatoes (washed and quartered)

½ Cucumber (washed and sliced)

Method

1. Mix together, oil, garlic, spices, 1 tablsp

lemon juice with the chicken and

marinade for at least 10 minutes.

2. Pre-heat the grill, thread the chicken,

pepper and courgette on to the skewers

and grill for about 10 minutes, turning

occasionally until cooked.

3. Pour boiling water over the Couscous and

fork through, leave for 10 minutes.

4. Add the remaining lemon juice and fresh

coriander.

5. Serve kebabs with Couscous, pitta bread

and prepared salad.

A 482.25g serving contains:

  • Energy 1690kJ 401kcal 20%
  • Fat 6.6gLow9%
  • Saturates 1.0gLow5%
  • Sugar 7.7gLow9%
  • Salt 0.61gLow10%

of an adults reference intake.

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