This is a Mediterranean Inspired dish with Israeli cous-cous.
Cooking clean is all about the fresh, lean proteins and in my opinion this is one of the best dishes for a healthy dinner for family and friends.
You have the freedom to choose the vegetables YOU like best for this dish, I‘ll list the ones I used, but every time I make this dish I tweak the vegetables to more seasonal or what I’m in the mood for that day.
. I will say that the artichokes, and onions would be the only ones that I will always add.
I also LOVE dipping sauces! I made a cucumber, dill, yogurt sauce for this meal. That recipe can be found under Cucumber Yogurt Dip.
Read this whole recipe first before starting. You will need time to marinate your chicken and veggie first for 1 hour, or, overnight.
I like overnight that way tomorrows dinner is fresh with less steps to follow.
Skewers wooden (soak in water for 1 hour before grilling) or reusable metal ones
Gallon bag for marinating chicken
Gallon bag for marinating veggies
Chicken breast 1 whole cut into large cubes
Sweet red pepper 1 whole, cut into large pieces to skewer
Red onion 1 medium, cut into large pieces to skewer
Button mushrooms 1 container, cleaned
Zucchini 1 cut diagonal coin shapes thicker for skewering
Artichoke hearts 1 can drained (I add these in the marinade and grill carefully alone, I do not skewer them)
Rosemary pull off leaves 6 stems
Basil 1/2 bunch
Parsley 1/2 bunch
Dill 1/2 bunch
**Here is an opportunity for you to make this recipe YOURS, if you like more of one herb than another, add more of that flavor, or if there is one that you don’t like, don’t add it into your recipe.**
Fresh garlic 15 cloves cleaned/food process
Avocado oil or a high heat oil 1 cup, split in half for veggies and chicken marinade
Lemons 5 large (remember to roll your lemons before cutting to get l the juice) approx 1/3 c.
For the cous-cous follow the Directions on the label to cook. Drain. Toss hot with 12 cloves fresh raw chopped garlic, salt and pepper. In a bowl, drizzle olive oil and salt and pepper, set aside.
Time your cous-cous to be done cooking for the same time your grilled items come off this way you are not having to reheat either part of this meal.
Marinade for veggies and chicken
food process all together removing the stems from the rosemary first.
add 1 cup of avocado oil
salt and pepper
juice from 4 lemons squeezed
separate liquid equally into two gallon baggies, one for veg. one for chicken. Marinate.
Food process 3 cloves garlic, herbs together. Add in your oil, lemon juice, salt, pepper. Split the mixture into two plastic gallon bags, one for chicken, one for veggies. Marinate for 1 hour at room temp. Or overnight. (If overnight, pull out 40 minutes prior to grilling, take the chill off)
Skewer: Skewer your veggies and your chicken separate that way they cook evenly. If you are using wood skewers make sure you soak them first for 1 hour.
Put your water on for your Cous-cous…
Grill: over medium heat. You can flip a couple times but you should be safe with the chicken kabob 7-10 minutes per side.
***internal chicken temp 165 and higher***
But, we all cut things differently, your chicken may be thicker than mine so PLEASE check your chicken and make sure the juices run clear no pink hue!!!
Veggie skewers will take around 5-7 minutes per side.
While you are grilling you should be cooking your cous-cous, drain, do not rinse, toss with raw garlic, drizzle olive oil over all, season with salt and pepper mix, serve…top with chicken and vegetables hot off grill.
Liv to Eat