Chicken Kabobs with Couscous
Some markets carry ready-to-grill skewers threaded with chicken and vegetables. Make sure they are not already marinated before you buy them, or you won’t taste the Moroccan spices in this recipe. Mix together the oil and spices and then brush onto the assembled skewers.
- 1 tsp. ground cumin
- 1 tsp. paprika
- 1 tsp. ground turmeric
- 1/2 tsp. ground cinnamon
- 1/4 tsp. garlic powder
- 1/8 tsp. cayenne pepper
- 1 1/2 tsp. salt
- 1 1/4 lb. boneless, skinless chicken breasts, cut into 1 1/2-inch cubes
- 2 Tbs. olive oil
- 1 large red bell pepper, seeded and cut into pieces
- 1 1/2 cups water
- 1 cup instant couscous
- 2 Tbs. chopped fresh cilantro
Prepare the grill
Prepare a hot fire in a grill. Soak 4 bamboo skewers in water to cover while the grill heats, then drain just before using.
Prepare and grill the kabobs
In a small bowl, stir together the cumin, paprika, turmeric, cinnamon, garlic powder, cayenne and 1 tsp. of the salt.
In a large bowl, toss the chicken with the olive oil to coat. Sprinkle with the spice mixture and toss again to coat. Divide the chicken and bell pepper pieces among the skewers.
Lightly oil the grill rack. Place the kabobs on the rack and cover the grill. Cook, turning occasionally, until the chicken is browned and feels firm when pressed, 8 to 10 minutes.
Make the couscous
Meanwhile, in a small saucepan over high heat, combine the water and the remaining 1/2 tsp. salt and bring to a boil. Stir in the couscous and return to a boil. Cover tightly and remove from the heat. Let stand until the couscous absorbs the water, about 5 minutes. Stir in the cilantro.
Transfer the kabobs to a platter and serve immediately with the couscous. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Grilling, by Rick Rodgers (Oxmoor House, 2007).