Spiced Chicken Kebabs

Spiced Chicken Kebabs
Paul Sirisalee
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preparation
25
minutes
cooking
50
minutes
Serves 4

Ingredients

8
boneless, skinless chicken thighs (1 1/2 pounds), cut into 1-inch pieces
1
tablespoon
paprika
1
tablespoon
cumin
1
bell pepper, cut into 1-inch pieces
1
zucchini, cut into 1-inch pieces
2
tablespoons
olive oil
kosher salt and black pepper
1
10-ounce box couscous (1 1/2 cups)
fresh mint, torn, for serving

Directions

  1. Soak 8 wooden skewers in water for at least 10 minutes. Heat broiler.
  2. Season the chicken with the paprika and cumin. Thread onto the skewers with the bell pepper and zucchini. Drizzle the chicken and vegetables with the oil and season with ½ teaspoon salt and ¼ teaspoon black pepper. On a rimmed baking sheet, broil the kebabs, turning once, until the chicken is cooked through, 15 to 18 minutes.
  3. Meanwhile, place the couscous in a large bowl and pour 1½ cups hot tap water over the top. Cover and let stand for 5 minutes; fluff with a fork. Sprinkle with the mint and serve with the kebabs.
Dawn Perry
April 2012

Nutritional Information

  • Per Serving
  • Calories 579
  • Fat 21 g
  • Sat Fat 5 g
  • Cholesterol 112 mg
  • Sodium 360 mg
  • Protein 41 g
  • Carbohydrate 57 g
  • Sugar 3 g
  • Fiber 5 g
  • Iron 4 mg
  • Calcium 61 mg
What does this mean? See Nutrition 101.

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