Easy marinaded chicken kebabs to serve during the week. Juicy and packed with flavour from the Middle Eastern spice sumac which gives the meat a lemony flavour with a small je ne sais quoi. Beautifully coloured and best cooked on the barbie!
These are skewered with halloumi, courgette and bell peppers to add colour and flavour. A deliciously charred exterior gives way to the succulent soft inside. Served with buttery golden couscous to add a little bit of flare.
The sumac flavour can't really be replicated or made at home, I would highly recommend investing in some as it lasts for ages. If this isn't possible however, just replace the spice with 1 lemon (juice) and 1 tsp za'atar.
Prep time: 1.5 hrs (only because of the marinading)
Cooking: 20 mins
Ingredients
4 chicken breasts or fillets, cut into medium sized cubes
1tbsp olive oil
2 tsp sumac
1/2 packets of halloumi
1/2 bell pepper
1 small courgette
160g couscous
200ml water
Method
In a bowl, add the olive oil, sumac and salt/pepper to the chicken and rub to fully coat. Cover with cling-film and leave to marinade in the fridge for 1-2hrs.
Preheat the oven to 180℃.
Chop up the bell pepper and courgette into pieces similar to your chicken cubes and slice the halloumi.
Using wooden or metal kebab sticks, thread on the chicken, vegetable and halloumi until the stick is full. Alternate the vegetables with chicken for a colourful finish.
Place on a baking tray and cook for 20 mins OR alternative on the barbecue until slightly charred.
Once the chicken is nearly finished cooking, put the couscous in boiling water (I just followed the cooking instructions on the back of the couscous packet) and put the lid on. Boil/steam for 5 mins then drain. Stir in some butter to get a smooth golden texture.
Serve the chicken kebabs with the couscous and enjoy!
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