Chicken Skewers with Lemon Couscous

15 minutes + 10 minutes 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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How to Chop Herbs


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.


- 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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