26 Feb 2020

Chicken Skewers, Chickpea Couscous with Yoghurt & Mint Sauce | Recipe



I made these delicious chicken skewers and couscous over the weekend for dinner and it looked like a lot of people from Instagram wanted to have the recipe! I got so many messages so here it is for you all. I'd say this would serve about 4 main portions but the skewers would be a great starter too!




INGREDIENTS

3 chicken thighs, cut into small pieces

Marinade:
3 tbsp natural yoghurt
1 tsp crushed ginger
1 tsp garlic, finely grated
4 tsp tandoori masala powder (can be purchased here)
2 tsp coriander powder
2 tsp cumin powder
2 tsp paprika
1 tsp chilli powder
1 tsp salt
2 tbsp lemon juice
2 tbsp olive oil
1 pepper, chopped into chunks
1 onion, chopped into chunks

Couscous:
1 cup couscous
1 cup vegetable stock
3 tbsp olive oil
1 small onion, chopped
1 tsp garlic, finely grated
1 tin of chickpeas
1 pepper, chopped
½ tsp salt
½ tsp turmeric
½ pepper
½ tsp curry powder

Yoghurt Sauce:
3 tbsp natural yoghurt
2 tsp mint sauce
½ tsp salt


RECIPE
  1. Make the marinade ingredients and mix into a paste.
  2. Start by marinating the chicken in the ingredients along with the chopped peppers and onions. By marinating the peppers and onions in the paste too, it will add flavour when grilled. Marinate for a few hours.
  3. Once ready to cook, arrange the chicken, onions and peppers on skewers and grill on the hob, in the oven or on the barbecue. I used a griddle skillet pan but I reckon this would taste great grilled in the George Foreman too. 
  4. To make the couscous, add oil in the pan with the chopped onion and peppers. Once braised and charring, add in the salt, turmeric, pepper and curry powder. 
  5. After a few minutes, add in the couscous and stock water.
  6. Once the couscous is done, add in the chickpeas. 
  7. To make the sauce, simply mix all the ingredients together and serve on the side.
  8. Garnish both dishes with fresh coriander or parsley and serve with the dip.
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