Yields 4 servings
This simple, healthy dish is great for lunch or dinner, and a perfect Mediterranean alternative to the usual barbecue fare at a summer cookout. Kebabs are easy to make ahead of time and throw on the grill as needed, and you can double the recipes for Couscous and Chopped Salad to feed a few more or a multitude. And don’t forget to pass around Jack’s Wife Freda’s Hot Sauce!
2 skinless boneless chicken breasts (1 to 1½ pounds)
2 teaspoons kosher salt
1 tablespoon Peri Peri Spice
3 tablespoons olive oil
4 wooden or metal skewers (10 to 12 inches long)
2 cups Couscous (recipe follows)
1 cup Chopped Salad
Trim the fat from the chicken breasts. Cut the breasts in half lengthwise, then cut each half across into 3 or 4 pieces as close to the same size as possible. Follow the same method with the other breast. Put all the chicken in a large bowl and add the salt, peri peri, and olive oil. Mix to coat. Let the chicken marinate for at least 30 minutes.
Once the chicken has marinated, place 4 pieces of chicken onto each skewer, making sure to leave room on one end to hold the skewer. Grilling—either by gas or charcoal—is best! Alternatively, a grill pan on the stovetop is great as well. You can also bake the skewers in the oven at 350°F for 10 to 15 minutes. Grill for 4 to 5 minutes on each side, until the chicken is cooked through.
In a bowl, plate about ½ cup of the couscous alongside a few spoonfuls of chopped salad. Add a chicken kebab per person—and don’t forget the hot sauce.