Sunday, 30 January 2011

Chicken and Vegetable Kebabs with Couscous

The idea for this came from a 'winter barbecue'; a summer al-fresco one seems so far away. So by making this in mid January, you can have all the flavours and ingredients you'd eat in abundance in the summer months while it's actually dark and cold outside. It's basically just some chicken and vegetables on skewers served with couscous, salad and pitta breads. The kebabs are made with a technique from Jamie Oliver, instead of cutting the chicken into pieces and then threading them onto skewers, you put 4 skewers through a chicken breast then cut down between them (see photo below, a picture tells 1000 words). These are so versatile, you can put any type of meat or vegetable and serve it with rice or 

Ingredients -
1 to 1 1/2 chicken breasts per person
Vegetables such as cherry tomatoes, peppers, mushrooms, courgettes, onions, cut into sizeable chunks that can be threaded
Couscous (I use Ainsley Harriot's dried roasted vegetable couscous that you just add boiling water)
Brown Pitta Breads

2 skewers per person

1. Load up the skewers with the meat and vegetables, see photo for the easy way to thread the chicken. 
2. Then cook or grill in a griddle pan over a medium to high heat until the chicken is cooked through. 
3. Prepare the couscous to your packet's instructions and serve with your favourite salad.
4. When the chicken is cooked, remove the skewers and toast the pittas in the griddle pan for a few minutes on each side.

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