Summer Chicken Skewers with Basil Couscous

Name: Summer Chicken Skewers with Basil Couscous
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 people
Ingredients: 1 cup tightly packed basil leaves; 1 garlic clove; 1 tablespoon lemon juice; ½ tablespoon red wine vinegar; big pinch of kosher salt and pepper; ⅓ cup olive oil; 3 cups cooked couscous; 1 pound boneless; 2 to 3 bell peppers; 1 red onion; 1 large zucchini; kosher salt and pepper; garlic powder; fresh basil

User Reviews

5.0

18 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings
4 people
Course
Main Course
Cuisine
American

Summer Chicken Skewers with Basil Couscous

Kian Mendoza

Report

These summer grilled chicken skewers are one of our favorite weeknight meals. Chicken and veggies are brushed with fresh and tangy basil vinaigrette then grilled to perfection. Serve over basil couscous with a spritz of lemon for an ultimate satisfying dish!

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

basil vinaigrette

1 cup tightly packed basil leaves
1 garlic clove, minced
1 tablespoon lemon juice
½ tablespoon red wine vinegar
big pinch of kosher salt and pepper
⅓ cup olive oil

chicken & couscous

3 cups cooked couscous, (this is 1.5 cups dry)
1 pound boneless, skinless chicken breasts, cut into cubes
2 to 3 bell peppers, chopped
1 red onion, chopped
1 large zucchini, chopped
kosher salt and pepper
garlic powder
fresh basil, for serving

Add to Shopping List

Instructions

basil vinaigrette

Add all the ingredients to a blender or food processor and blend until smooth. Store any extras in a sealed container in the fridge for 3 to 4 days.

chicken & couscous

Preheat the grill to the highest setting. If you haven’t cooked the couscous, cook it now. This only takes about 15 minutes!
Make sure to chop the vegetables to be roughly the same size as the chicken pieces - in larger chunks. This helps the skewers stay uniform in size and helps everything cook roughly around the same amount of time.
Season the chicken all over with salt and pepper. Make 5 to 6 chicken skewers: skewer a few pieces of vegetables first, then a chunk of chicken, more vegetables, a piece of chicken and so on. I do about 4 to 5 pieces of chicken per skewer, but this is totally up to you! Do as many as you wish.
Once all the skewers are ready, place them on a baking sheet. Pour some of the basil vinaigrette in a bowl and brush the skewers all over. Season with salt and pepper and a sprinkle of garlic powder.
Place the skewers on the grill. Close the lid and grill for 5 minutes, then use grill tongs to gently turn them and grill for a few more minutes. Turn again once or twice more. I find these take about 10 to 12 minutes total - but make sure you chicken is at 165 degrees F when the internal temp is taken.
While the chicken is grilling, add ¼ cup (or more if you wish) into the cooked couscous. Add in a few pieces of fresh basil.
Serve with the chicken skewers over a plate of the basil couscous. Drizzle the entire thing with more basil vinaigrette. Enjoy!