Lemon Chicken Skewers With Beetroot Couscous
Whip these up for your next summer BBQ!
Ingredients
- 1 Lebanese cucumber, thinly sliced
- 250g whole cooked beetroot, diced
- 1 sprigs dill (to garnish)
- 2 lemon, zested and juiced (save 2 lemon wedges to serve)
- 100g feta, crumbled
- 2 tbs olive oil
- 750g chicken thigh fillets, fat trimmed
- 1 cup wholemeal couscous
- 2 cloves garlic, crushed
Method
- Cut chicken into 1.5cm-thick strips. Combine with half the zest and lemon juice, garlic and 1 tbs oil. Season and mix well. Set aside to marinate.
- Place couscous in a large heatproof bowl. Add beetroot and stir in 1 cup boiling water. Cover and stand for 5 minutes, then fluff grains with a fork. Toss through remaining lemon juice. Season well. Set aside.
- Thread chicken onto 12 skewers. Heat a large grill pan or barbecue plate over high heat. Cook skewers for 3-4 minutes on each side or until golden brown and cooked through.
- Serve skewers with couscous, cucumber and feta, drizzled with remaining oil. Top with dill, remaining zest and lemon wedges.
