Another quick and healthy snack that beats the greasy kebabs after a night out. You can replace the cous cous with some rice if you prefer or if you’re after a snack, just have the chicken kebabs with some salad.
2 chicken breasts
1 red pepper, chopped into small pieces
2 cups of cous cous
1/2 a lemon
ground coriander (good, but not essential)
a cup of frozen peas
2 cloves of garlic chopped
Time to prepare: 30 mins
Fill a bowl or a dish with water and soak the skewers in the water. This will stop them burning under the grill
Put the chicken breasts onto a plastic chopping board and cut into chunks (small enough to push onto the skewers)
Put them in a bowl and drizzle with olive oil. Sprinkle the chopped garlic on top, followed by the mixed spice and ground coriander (if you have any) and a generous squeeze of the lemon. Mix well and leave for 20 minutes. Turn the grill on so it heats up while the chicken is sat in the mixture.
After 20 minutes, push the chicken pieces onto the skewers and place them underneath the preheated grill.
Boil the kettle.
Pour the cous cous into a large bowl and add the frozen peas. Mix them into the cous cous then pour enough boiling water over them so it just covers the top of the cous cous.
Place a clean kitchen towel over the top and go back to the chicken
Take a look at the chicken and turn any pieces that need turning. If any pieces are starting to turn a golden colour, turn them over.
Keep turning the chicken kebabs until all sides are golden brown.
By which time, the cous cous should have absorbed all the water. Run a fork through the cous cous to fluff up and separate the grains, then add the chopped red pepper and squeeze the lime over it.
Spoon the cous cous onto a plate, then serve the chicken kebabs on top. Eat.
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