Lemony chicken kebabs with couscous
Uncooked boneless skinless chicken breast(s)
1 pound(s), cut into 1-inch pieces
2 tsp, grated
Lemon juice canned or bottled
2 medium clove(s), minced
Uncooked red onion(s)
1 medium, quartered and separated into leaves
Uncooked whole wheat couscous
3 Tbsp, fresh, chopped
2 tsp, toasted
- 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.
- 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.
- 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.