Turkish Chicken Kebab with Warm Couscous and Veggie Salad with garlic-Yogourt

Turkish Chicken Kebab with Warm Couscous and Veggie Salad with garlic-Yogourt

  • Daana Category
  • Quick and easy
Cuisine
Mediterranean
This perfectly marinated Turkish chicken kebab with warm couscous salad is healthy and filling!
Allergens Wheat, Dairy (optional)
Time 30 min
From The Range
Type Chicken

Nutritional Values

ENERGY217 kJ
PROTEIN8.6 g
FAT7.9 g
SAT FAT1.3 g
CARB27.8 g
SUGAR3.4 g
SODIUM254 mg

What We Send

Marinated Chicken Skewers
Diced Carrots
Parsley
Couscous
Salad veggies
Garlic- Yogurt Sauce

What You'll Require

Olive Oil 2 to 3 tbsp
Butter 15-20 gms (optional)
Lemon Juice

Utensils

  • 1 x Frying Pan
  • 1 x Mixing Bowl
  • 1 x Salad Bowl
  • 1 x Serving plate

Pre Preparation

1

Wash and drain the carrots
 

2

Wash and dice the salad veggies
 

3

Wash and finely chop parsley for garnish
 

Cooking

Cooking Couscous
1

In a saucepan bring 175ml chicken stock to a boil.

2

Add a drizzle of olive oil, butter, and a little salt 

3

 Add the diced carrots and let it cook till tender.

4

Add couscous. Take saucepan off the heat, cover and let it steam for 5 minutes.

5

Uncover and use a fork to fluff the couscous and break any lumps. 

6

Let it cool a bit, add the salad veggies, lemon juice, olive oil, chopped parsley.

7

Mix well and set aside.

Cooking Chicken Kebab
1

Heat oil in a frying pan, place the chicken skewer two at a time and cook over medium heat for 3 to 4 minutes on both sides. 

Turkish Chicken Kebab with Warm Couscous and Veggie Salad with garlic-Yogourt

To Serve

On a serving plate dish out the Couscous-Veggies Salad.

Place the Chicken Kebab Sticks.

Drizzle the garlic-yogurt sauce, and garnish with parsley.
 

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