Garlic Herb Chicken and Vegetable Skewers

Name: Garlic Herb Chicken and Vegetable Skewers
Cook time: 12 min
Yield: 4 servings
Ingredients: 680 g boneless skinless chicken thighs cut into 3 cm pieces; 30 ml olive oil divided; 4 clove garlic minced; 30 ml lemon juice freshly squeezed; 2 tsp dried oregano; 1 tsp smoked paprika; 1 tsp kosher salt divided; 0.5 tsp black pepper divided; 2 count zucchini cut into 2.5 cm half-moons; 2 count bell pepper cut into 3 cm pieces; 15 ml olive oil divided; 180 g plain Greek yogurt; 6 g fresh dill chopped; 1 tsp kosher salt divided; 0.5 tsp black pepper divided; 360 ml water boiling; 180 g couscous; 15 g unsalted butter; 10 g fresh parsley chopped

Chicken is cut into even pieces, briefly marinated, threaded with zucchini and bell pepper, and grilled until browned and cooked through. A simple yogurt dip and quick couscous make the meal complete within the 30-minute series limit.

By Julienne

Garlic Herb Chicken and Vegetable Skewers

Cook time: 12 minutes

Servings: 4

Ingredients

680 g boneless skinless chicken thighs cut into 3 cm pieces
30 ml olive oil divided
4 clove garlic minced
30 ml lemon juice freshly squeezed
2 tsp dried oregano
1 tsp smoked paprika
1 tsp kosher salt divided
0.5 tsp black pepper divided
2 count zucchini cut into 2.5 cm half-moons
2 count bell pepper cut into 3 cm pieces
15 ml olive oil divided
180 g plain Greek yogurt
6 g fresh dill chopped
1 tsp kosher salt divided
0.5 tsp black pepper divided
360 ml water boiling
180 g couscous
15 g unsalted butter
10 g fresh parsley chopped

Instructions

In a large bowl, combine the chicken, 30 ml olive oil, garlic, lemon juice, oregano, smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Toss to coat well; let stand while you prep the vegetables, about 10 minutes. Chicken is lightly coated and the bowl no longer looks dry.
Thread the chicken, zucchini, and bell pepper onto 8 skewers, alternating pieces for even cooking. Use some of the larger vegetable pieces as end pieces to help hold everything in place. The skewers are evenly filled and stable enough to turn on the grill.
Heat a grill pan or outdoor grill over medium-high heat. Brush the grates or pan with the remaining 15 ml olive oil. Grill the skewers for 10 to 12 minutes total, turning every 2 to 3 minutes, until the chicken is browned and reaches 74 C in the center. Chicken is opaque throughout and the vegetables have charred edges but still hold their shape.
While the skewers cook, make the yogurt dip by stirring together the Greek yogurt, dill if using, and the remaining 1 tsp salt and 1/2 tsp black pepper in a small bowl. Taste and adjust with a little extra yogurt or lemon juice, if desired. Dip is smooth, seasoned, and spoonable.
In a medium saucepan, bring 360 ml water to a boil. Stir in the couscous and butter, cover, remove from the heat, and let stand for 5 minutes. Fluff with a fork and finish with parsley if using. Couscous is tender, separate, and no liquid remains in the pan.
Serve the skewers with the couscous and yogurt dip on the side. Chicken is hot and juicy, vegetables are lightly charred, and the meal is ready to plate.