- 4 skewers
- 2 shallots
- 2 garlic cloves
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 150g Greek style yogurt
- 1 lemon
- 250g diced chicken leg
- 1 green pepper
- 1 red onion
- 250g cherry tomatoes
- 150g wholewheat couscous
- 50g rocket
- 1 tbsp aged balsamic vinegar
- Sea salt
- Freshly ground pepper
- 1 tbsp olive oil
- 250ml boiling water
Pop the skewers in a dish or bowl and cover with cold water. This will help stop them catching and burning while they cook. Set aside.
Peel the shallots and quarter them. Peel one of the garlic cloves and roughly chop it. Put the shallots and chopped garlic in a small food processor or blender. Add 1 tsp each ground cumin and cinnamon. Spoon in half the Greek style yogurt. Finely grate in the lemon zest and squeeze in the juice from half the lemon. Add a pinch of salt and pepper and whizz the mixture together. No food processor? Peel and grate the shallots and garlic, then stir with everything else.
Pour the marinade into a dish and add the chicken. Turn to coat. Set aside to marinate for 10–15 mins while you prepare everything else.
Peel and finely slice the red onion. Slice the pepper in half and dice 1 half, scraping out the seeds and white pith. Set the other half to one side. Halve the cherry tomatoes. Peel and grate or crush the remaining garlic clove.
Warm ½ tbsp olive oil in a medium pan. Add the onion and diced pepper. Season with a good pinch of salt and pepper. Cook and stir for 5 mins to soften the veg. Stir in the garlic and halved cherry tomatoes, then add the couscous to the pan. Pour in 250ml boiling water. Bring to the boil, then take the pan off the heat and clamp on a lid. Set aside to soak for 15 mins – the couscous will suck up the water and ‘cook’.
While the couscous soaks, heat your grill to high. Line a grill pan or baking tray with foil and rest a wire rack on it. Chop the remaining pepper half into chunks around 2cm across. Thread the marinated chicken and pepper onto the skewers.
Lay the chicken shish kebabs on the wire rack and grill for 10–15 mins, turning them once or twice, till the chicken is golden brown all over and cooked through.
Toss the rocket leaves with 1 tbsp balsamic vinegar and ½ tbsp olive oil.
Fluff the couscous up with a fork and divide it between 2 warm plates. Add a handful of dressed rocket to each plate and top with the chicken shish kebabs. Serve with the remaining yogurt on the side and the remaining lemon half, sliced into wedges for squeezing.