Lemony chicken kebabs with couscous

Total Time
17 min
7 min
10 min
This Mediterranean-inspired meal takes less than 20 minutes to make. The lemon and garlic-infused marinade adds bright flavor to the chicken, which then cooks quickly in a grill pan (you can also prepare it on the grill). While the chicken grills, you can make the couscous, which gets a boost of color and flavor from fresh cilantro and toasted sesame seeds. For a quick side dish, thinly slice a zucchini and a yellow squash lengthwise and lightly spray the vegetables with nonstick spray. Grill the vegetables alongside along the chicken skewers until they are browned and tender. For the best flavor, choose small to medium squash.


Uncooked boneless skinless chicken breast(s)

1 pound(s), cut into 1-inch pieces

Lemon zest

2 tsp, grated

Lemon juice canned or bottled

1 Tbsp

Olive oil

2 tsp


2 medium clove(s), minced

Ground cumin

1 tsp

Table salt

¾ tsp

Cayenne pepper


Uncooked red onion(s)

1 medium, quartered and separated into leaves

Uncooked whole wheat couscous

1 cup(s)


3 Tbsp, fresh, chopped

Sesame seeds

2 tsp, toasted


  1. Combine the chicken, lemon zest and juice, oil, garlic, cumin, salt, and cayenne in a large zip-close plastic bag. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, at least 30 minutes or up to 4 hours.
  2. Spray a nonstick ridged grill pan with nonstick spray and set over medium-high heat. Alternately thread the chicken and onion on 8 (12-inch) metal skewers. Place the skewers on the pan and cook, until the chicken is browned and cooked through, about 5 minutes on each side.
  3. Meanwhile, prepare the couscous according to the package directions, omitting the fat and salt if desired. Sprinkle with the cilantro and sesame seeds. Serve with the chicken. Yields 2 skewers and 3⁄4 cup couscous per serving.