Chicken Skewers With Almond Couscous and Kale


Here’s a quick chicken dinner that’s great for a dinner party. To serve family style: arrange the charred kale and couscous on a platter with the skewers piled on top. (Any chicken drippings will be welcome on the pilaf.) Before cooking off the skewers, you’ll marinate the chicken, ensuring every bite is juicy, tender, and flavorful. Pay homage to the Moroccan-inspired flavors by serving fresh mint tea alongside dessert. Shopping tip: Lacinato kale is sometimes called dinosaur or Tuscan kale. In a pinch, curly kale will work, but lacinato’s flat leaves make grilling easier.

Photo: Greg DuPree
Hands On Time:
30 mins
Total Time:
40 mins
4 servings


  • ¼ cup fresh lemon juice (from 1 large lemon)

  • 1 ½ teaspoons ground cumin

  • 1 ½ teaspoons paprika

  • 6 tablespoons plus 1 tsp. olive oil, divided

  • 5 cloves garlic, finely chopped, divided

  • 1 ¼ pounds boneless, skinless chicken breasts, cut into 1½-in. pieces

  • ¾ cup couscous

  • cup toasted sliced almonds

  • 1 ¾ teaspoons kosher salt, divided

  • 1 8-oz. bunch lacinato kale


  1. Stir together lemon juice, cumin, paprika, 5 tablespoons oil, and two-thirds of the garlic in a large bowl; reserve 2 tablespoons in a small bowl and set aside. Add chicken to large bowl; toss to coat. Marinate at room temperature, tossing occasionally, for 15 minutes.

  2. Meanwhile, heat 1 tablespoon oil in a small pot over medium-high. Cook couscous with remaining garlic, stirring often, until fragrant, about 1 minute. Add ¾ cup water and bring to a boil. Remove from heat; cover and let stand until liquid is absorbed and couscous is tender, about 5 minutes. Fluff with a fork; stir in almonds and ½ teaspoon salt.

  3. Heat a grill pan over medium-high. Thread marinated chicken onto 4 8-inch skewers; season with 1 teaspoon salt. (Discard marinade.) Grill skewers, turning often, until chicken is lightly charred and cooked through, 8 to 12 minutes. Transfer to a plate.

  4. Mix kale with remaining 1 teaspoon oil in a large bowl. Add to grill pan and cook, turning once, until charred, about 30 seconds per side. Transfer to a cutting board. Remove and discard kale stems; cut leaves into large pieces. Toss kale with reserved lemon juice mixture and remaining ¼ teaspoon salt in a bowl. Serve with skewers and couscous.

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