Chicken Skewers with Lemon Couscous

clock 15 minutes + 10 minutes bowl Serves 4


  • 1 clove garlic, crushed
  • 1 tsp dried oregano
  • 2 Tbsp vegetable or olive oil
  • 500g boneless chicken thigh fillets, cut into 2cm pieces
  • Salt
  • Freshly ground black pepper
  • 1 cup couscous
  • 2 courgettes, cut into 1.5cm rounds
  • 1 red capsicum, cut into 2cm pieces
  • 8 bamboo skewers
  • 2 Tbsp chopped fresh oregano
  • 2 Tbsp lemon juice plus wedges, to serve
  • 100g baby rocket leaves, shredded
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  • 1. Combine garlic, dried oregano and half the oil in a large bowl. Add chicken and toss to combine. Season with salt and pepper and set aside for 5 minutes.

  • 2. Meanwhile, cook couscous according to packet instructions, until liquid is absorbed. Using a fork, fluff and separate the grains.

  • 3. Thread chicken, courgette and capsicum onto bamboo skewers, alternating ingredients as you go. Heat a barbecue or chargrill pan to high. Cook skewers, turning, for 6-7 minutes, or until browned and cooked. Transfer to a heatproof plate, cover with foil and rest for 5 minutes. Sprinkle with fresh oregano.

  • 4. Add remaining oil, lemon juice and rocket to the couscous. Stir to combine.

  • 5. Serve skewers with couscous and lemon wedges on the side.

  • Tips:

  • - To prevent bamboo skewers from burning, soak them in cold water for 10 minutes before you assemble them.

  • - Store rocket and other salad greens in airtight containers in the fridge to stop them going slimy.

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