Marinated Chicken Skewers with Greek Salad and Couscous

Marinated Chicken Skewers with Greek Salad and Couscous

Ready in 45 minutes Serves 5
This dish most recently appeared in My BBQ (3 Nights For 4) on Sunday, December 16, 2018.


Marinated chicken

  • 10 skewers
  • 1 pack chicken thighs
  • 1 lemon
  • ½ bunch oregano, chopped

Greek salad

  • 1 punnet vine tomatoes
  • ½ telegraph cucumber *
  • 1 capsicum
  • 1 pack green olives
  • ½ pack Greek dressing
  • 100g feta cheese *


  • Remaining oregano
  • 1½ cups chicken stock ^
  • 1 pack couscous

To Serve

  • ½ pack Greek dressing
  • 150g yoghurt
  • 1 pack sliced almonds
  • 1 bunch mint


  1. Prep chicken Preheat BBQ hot plate to medium. Soak skewers in water for at least 10 minutes. Pat chicken dry and dice 2cm. Zest lemon and add to chicken along with first measure of oregano and ¾ tsp of salt. Drizzle with oil and season with pepper.
  2. Make skewers Cut lemon in half lengthways and thinly slice. Thread 2 pieces of chicken, 1 piece of lemon then 1-2 pieces of chicken onto skewers.
  3. Prep salad and yoghurt Quarter tomatoes and dice cucumber and capsicum 2cm. Toss in a large bowl with olives. Dress salad with first measure of Greek dressing just before you serve and crumble over feta. Combine second measure of Greek dressing and yoghurt in a bowl.
  4. Cook couscous Heat a drizzle of oil in a medium pot on medium heat. Add remaining oregano and cook for about 30 seconds, until fragrant. Add stock and a pinch of salt and bring to the boil. Once boiling turn off heat, add couscous, stir, cover and leave for 5 minutes, then fluff up grains with a fork.
  5. Cook chicken Cook chicken on BBQ for about 10 minutes, turning regularly, until cooked through. Rest, covered.
  6. Serve couscous and Greek salad topped with chicken skewers, yoghurt, almonds and mint.

Nutritional Information

Energy 2693 kj
644 kcal
Protein 35.5g
Carbohydrate 32.8g
Fat 41.2g