HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSkewer Less Chicken Kebabs
Skewer-Less Chicken Kebabs

Skewer-Less Chicken Kebabs

with Israeli Couscous and Golden Raisins

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As a riff on traditional souvlaki, we’ve ditched the skewers and decided to serve the spiced chicken and veggies over chewy Israeli couscous. Golden raisins, herbs, and lemon jazz up the dish with fresh flavors and a hint of sweetness while the yogurt lends an irresistible creaminess.

Tags:Child friendlyFamily Friendly

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

24 ounce

Chicken Thighs

2 tablespoon

Mediterranean Spice Blend

1 unit

Red Onion

1.5 cup

Israeli Couscous


2 unit

Red Bell Pepper

¼ ounce


1 unit


2 ounce

Golden Raisins

2 clove


1 unit



Not included in your delivery


Kosher Salt



7 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2477 kJ
Calories592 kcal
Fat13 g
Saturated Fat3 g
Carbohydrate78 g
Sugar17 g
Dietary Fiber7 g
Protein46 g
Cholesterol143 mg
Sodium131 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Bowl
Small Bowl
Baking Sheet
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Place oven rack 6 inches from heat source and preheat broiler to high. Bring a medium pot of salted water to a boil. Cut bell peppers into 1-inch-thick pieces. Mince garlic. Halve, peel, and cut onion into 1-inch-thick wedges. Halve lemon.


In a large bowl, combine chicken, Mediterranean spice blend, half the garlic, and a large drizzle of olive oil. Season generously with salt and pepper. Set aside.


In a small bowl, combine yogurt, juice of half the lemon, remaining garlic, and a large drizzle of olive oil. Season to taste with salt and pepper.


Place chicken, onions, and peppers on a lightly oiled baking sheet in a single layer. Broil in oven until lightly browned and chicken juices run clear when pierced with a knife, 12-15 minutes.


Meanwhile, add couscous to boiling water and cook until al dente, 8 to 10 minutes. Drain thoroughly and return to pot.


Finely chop parsley. Add raisins, parsley, juice of remaining lemon, and a large drizzle of olive oil to couscous. Season to taste with salt and pepper. Serve chicken and veggies with couscous and yogurt sauce.