Thursday, June 25, 2015

Chicken Kebab and Vegetable Couscous with Cucumber Sauce

Enjoy a plateful of kebabs with a side of couscous and a refreshing cucumber sauce. It may take time to make but it'll surely be worth every effort!

Serving: 6-8


3/4 kilo chicken breast fillet, cut into cubes

Kebab Marinate

1 large onion, finely chopped
5 cloves garlic, finely chopped
2 tbsp fresh thyme
2 cups tomato sauce
1 cup soysauce
1 tbsp mustard
1/8 cup brown sugar
1 tbsp cumin
Juice from ½ of lemon
Dash of salt and pepper


1 large green bellpepper, cut into big squares/ triangles
1 large red bellpepper, cut into big squares/ triangles
1 large onion cut into wedges
12-15 pcs cherry tomatoes


½ cup butter
1 large onion, finely chopped,
5 cloves garlic, finely chopped
250 grams mixed vegetables (comes in a pack)
1 cup black olives, sliced into rounds
2 cups chicken stock
1 ½ cups couscous
Dash of salt and pepper


1 ½ cup plain yogurt
½ of a medium cucumber, finely chopped into cubes
5 cloves garlic, finely chopped, add more if you want extra garlic-y taste
½ cup chopped fresh dill
1 tbsp olive oil
Juice from ½ of lemon
Dash of chili powder
Dash of salt and pepper


1. Heat oil in a pan. Add the onion and sauté for about 2 minutes until flavours infuse. Add the garlic and thyme and sauté for another 2 minutes.

2. Pour in the tomato sauce, soysauce, mustard, and brown sugar. Stir until the it turns brown. Add in the cumin, juice from ½ of lemon, thyme, and dash of salt and pepper. Mix well and let it boil for about 3-5 minutes over medium heat. When the marinade becomes thicker, you’ll know it’s ready. Turn off heat and set aside to cool.

3. Meanwhile, assemble your ingredients on a skewer. You can do it any way you like, and you can even add more of the vegetables or chicken if you prefer. But this is how I did mine: onion-chicken-red bellpepper-chicken-green bellpepper-chicken-cherry tomato.

4. Lay out the kebabs on a deep plastic container or pyrex, adding the marinade on each layer as you top it off. Set aside in the refrigerator to let the flavours infuse.

5. You can now start preparing your couscous and sauce. Heat butter in a pan over medium heat. When butter is melted and hot enough, add in the onion and sauté for 1 minute. Add in the garlic and sauté for another minute. Add in the mixed vegetables and olives.

6. Pour in the chicken stock and add a dash of salt and pepper.  Add in the couscous when the liquid starts to boil. Mix well. Turn off the heat and set aside.

7. Add all ingredients for the sauce in a bowl. Mix well for about 5 minutes until flavours infuse. Another option is to pulse it in a food processor if you don’t want the chunks. I opted to add a little spice in my sauce with chili powder. Set aside.

8. Heat oil in a non-stick pan and start grilling your kebabs on both sides and brushing it with the marinade with every turn. Set aside when done.

9. Fluff the couscous with a fork to prevent it from sticking to each other.

10. Now, you can start plating. Serve and Enjoy!