Skewer-Less Chicken Kebabs
with Israeli Couscous and Golden Raisins
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
24 ounce
Chicken Thighs
2 tablespoon
Mediterranean Spice Blend
1 unit
Red Onion
1.5 cup
Israeli Couscous
(Contains Wheat)
2 unit
Red Bell Pepper
¼ ounce
Parsley
1 unit
Lemon
2 ounce
Golden Raisins
2 clove
Garlic
1 unit
Yogurt
(Contains Milk)
Not included in your delivery
unit
Salt
unit
Pepper
7 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
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.
