Moroccan Chicken Kabobs
Two-Tomato Couscous Toss
Ingredients
- ½ lb boneless, skinless chicken breasts
- ¼ tsp kosher salt, divided
- ¼ tsp pepper, divided
- 2 Tbsp olive-oil mayonnaise
- 3½ Tbsp olive oil, divided
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 clove garlic, minced
- 1½ Tbsp lemon juice
- 2 Tbsp chopped fresh flat-leaf parsley
- Dash of crushed red pepper
Instructions
- Cut chicken into 2-inch pieces; sprinkle with ⅛ tsp each salt and pepper. Stir together mayonnaise, 2 Tbsp oil, paprika, cumin, and garlic in a gallon-size zip-top plastic bag; add chicken, seal bag, and chill at least 1 hour or up to 2 days.
- Preheat grill or grill pan to medium-high heat. Remove chicken from marinade, discarding marinade. Thread chicken onto metal or bamboo skewers. Grill 6 to 7 minutes per side or until done.
- Meanwhile, whisk together 1½ Tbsp oil, lemon juice, parsley, ⅛ tsp each salt and pepper, and red pepper. Drizzle over kabobs before serving.
Side Dish Ingredients
- ⅓ cup whole wheat couscous
- ⅓ cup grape tomatoes, halved
- 1 small Roma tomato, chopped
- ¼ cup chopped fresh flat-leaf parsley
- 2 Tbsp pine nuts
- 2 tsp olive oil
- 2 tsp lemon juice
- ⅛ tsp kosher salt
- ⅛ tsp pepper
Side Dish Instructions
- Cook couscous according to package directions; toss with remaining ingredients.
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