Chicken skewers marinated in chermoula and brushed with almond and brown butter couscous

The particular seasoning for chicken skewers and grilling on gas at home, with almond couscous and brown butter, makes for a delicious supper.

Chicken skewers marinated in chermoula and brushed with almond and brown butter cous cous, Bye-bye store-bought kebab sticks.

This delicious grilled chicken kebab recipe is fantastic for the whole family, and you'll learn how to make it in no time.

 

INGREDIENTS

500g chicken breasts from Lilydale

Marinade

• coriander, half a bunch, stems and leaves cut
• parsley leaves, 2 tbsp
• 15 g green chilli, deseeded
• 3 sliced garlic cloves
• 6g peeled ginger
• 20ml Extra-virgin olive oil
• 20ml lime juice

Cous cous

• 1 cup cous cous (instant)
• 1 cup stock made from chicken
• Cinnamon (½ stick)
• 1 anise d'or
• saffron sprinkle 
• 1 tsp coriander seeds
• 40g flaked almonds
• 30g butter 

Pickled red onion

• ½ red onion
• 50ml lime juice
• 2 tbsp mint leaves, chopped

To serve

• labne
• lime wedges

 METHOD

1. Begin by preparing your marinade. In a blender or small food processor, combine all of the ingredients and blend until smooth. Season the chicken with salt and dice it into bite-size bits. Toss the chicken and marinade together in a mixing dish to blend. Refrigerate for at least two hours after covering.

2. Skewer the chicken onto bamboo or metal skewers and prepare a grill pan or an outdoor charcoal grill before cooking. Allow the chicken to come to room temperature while this is going on so it can temper and cook evenly.

 

3. Thinly slice the red onion and rinse it in a colander under cold running water while the grill heats up. Then, in a separate bowl, combine the onion, a bit of salt, and the lime juice. Set aside.

 

4. To create the cous cous, in a small saucepan, bring the chicken stock, a pinch of salt, saffron, coriander seeds, star anise, and cinnamon stick to a boil. Place the cous cous in a separate saucepan or bowl with a secure lid (a bowl with cling film works too). When the stock has reached a boil, pour it immediately onto the cous cous with a strainer. Cover and set aside for at least 5 minutes after stirring. Combine the butter and flaked almonds in a small sautee pan and heat over medium heat. Cook until the butter has melted, the almonds have caramelized, and the sauce has thickened (it should only take 2-3 minutes). When this has occurred, Lift the lid and fluff it with a fork, then pour the brown butter directly onto the cous cous, toss to combine, and cover.

 

5. Make sure your grill pan is really hot before cooking the chicken. Cook for 4-5 minutes per side with the chicken skewers. To get good grill marks, try not to touch them or move them around too much. Remove the steaks from the grill and serve right away. Serve with a scoop of cous cous, a pinch of pickled onions, a dollop of labne, and fresh mint leaves on top.