Greek Chicken Kabobs
Couscous with Tomatoes and Pine Nuts
Ingredients
- 1 lemon
- 1½ Tbsp jarred minced garlic
- 1 Tbsp olive oil
- 2 tsp red wine vinegar
- ½ Tbsp chopped fresh oregano
- ½ tsp Dijon mustard
- 4 chicken, bell pepper, onion, and mushroom kabobs (about ¾ lb; from the meat counter)
- ¼ tsp kosher salt
- ¼ tsp pepper
- 2 Tbsp refrigerated cucumber-dill Greek yogurt dip (such as Opadipity)
Instructions
- Preheat grill or grill pan to medium-high heat. Grate zest from lemon to equal ½ tsp. Squeeze juice from lemon to equal 2 Tbsp.
- Whisk together lemon zest, lemon juice, garlic, oil, vinegar, oregano, and mustard; brush onto kabobs.
- Grill kabobs, covered, 4 to 5 minutes per side or until chicken is done and vegetables are tender, basting often with lemon mixture. Sprinkle with salt and pepper. Serve with dip.
Side Dish Ingredients
- 1½ Tbsp pine nuts
- 1 tsp jarred minced garlic
- ½ tsp olive oil
- 6½ Tbsp water
- ⅓ cup Israeli (pearl) couscous
- ⅛ tsp salt
- ⅛ tsp pepper
- 1 green onion, chopped
- ½ cup halved grape tomatoes
- 1 tsp fresh lemon juice
- 3 Tbsp crumbled feta cheese
Side Dish Instructions
- Cook nuts and garlic in hot oil in a saucepan over medium heat 1 minute. Add water; cover and bring to a boil. Stir in couscous, salt, and pepper; cover and reduce heat to a simmer. Cook 8 to 10 minutes or until done.
- Toss couscous mixture with green onion, tomatoes, lemon juice, and cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
259
|
219
|
478
|
| Fat (g) | 11 | 9 | 20 |
| Sat. Fat (g) | 2 | 3 | 5 |
| Protein (g) | 37 | 7 | 44 |
| Carb (g) | 3 | 29 | 32 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 392 | 277 | 669 |
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