Moroccan Chicken Kabobs with Toasted Herbed Israeli Couscous

These Middle-Eastern inspired kabobs combine warm spiciness with cool and crisp veggies. Served over a delicious herb flavored toasted couscous.

I was looking to do chicken with a different flavor than the usual Asian, Italian, etc., influence.

Middle Eastern fare has always intrigued me. I’ve never eaten much of what the region has to offer, particularly because I associated many of the spices they use for savory cooking with sweets and baked goods. At first these seasonings didn’t appeal to me. I’d think, “Cinnamon with beef???”

Warm spicy chicken, cool crisp veggies

But I decided to at least try something completely different–and I am so happy that I did!! All these years I was missing out on fantastic flavors! (Kicking myself repeatedly here)

I found a nice recipe for the Moroccan spice blend on Epicurious, which I changed slightly–mainly a little less black pepper. I was a bit reluctant about the cumin since I’m not a lover, but decided to use what they suggested. Each of these individual components blends into something new and different. No one spice dominates; it’s a perfect blend.

And what better thing to pair something Middle Eastern with than couscous? I’m partial to the pearl or Israeli couscous. It’s larger and has a chew factor which I like.

Grilled to perfection

For the veggies and the chicken, the recipe below is the amounts I used. I got 6 skewers from this. But these amounts are not carved in stone so use more if you want–use different veggies if you want. It’ll still taste fantastic and you’ll get that coolness from the veggies and the beautiful warmth from the chicken. Such a perfect combo.

For the couscous, I used thyme and I used fresh. I used 1 sprig about 4-inches long. Again here, use any herb you like. It will only be delicately flavored with the amount you use; it won’t be overpowering.

Moroccan Chicken Kabobs with Toasted Herbed Israeli Couscous

1 lb boneless skinless chicken breasts
2 fresh zucchini (about 10-inches long)
6 small campari tomatoes
2 large onions
6 (approximate) bamboo skewers
2 tbs olive oil
salt & pepper
Toasted Herbed Israeli Couscous:
1 cup Israeli (pearl) couscous
2 cups chicken stock
2 tbs unsalted butter
1/2 tsp thyme -OR- herb of your choice
1/2 tsp salt
1/4 tsp pepper
Moroccan Spice Mix:
1 tsp salt
1 tsp cumin
1 tsp ginger
1/2 tsp black pepper
1/2 tsp cinnamon
1/2 tsp ground coriander
1/2 tsp cayenne pepper
1/2 tsp allspice
1/4 tsp cloves

Mix together all Moroccan Spice Mix ingredients.

Rinse chicken and pat dry with paper towels. Rub spice mix onto chicken breasts, rubbing in well. FYI, you don’t have to use the entire amount of the spice mix–I used 1/2.

Place chicken in a zipper freezer bag and refrigerate overnight.

To prepare couscous: Heat a heavy (preferably NOT non-stick) skillet over medium-high heat. Add the butter. When butter sizzles and just begins to turn brown (your nose will tell you when this happens) add the couscous. Stir occasionally until couscous is a nice golden brown–watch that it doesn’t burn. Add the chicken stock & the thyme. Reduce heat and simmer until all the liquid is absorbed; about 10 minutes. Remove from heat and cover to keep warm while making kabobs.

To prepare kabobs: Soak bamboo skewers for at least 30 minutes in warm water (this prevents them from burning).

Preheat grill to high heat.

Cut chicken into 2-inch cubes. Cut zucchini into 1-inch slices. Peel onion, but leave root end on. Cut the onions into 6 sections each. Leave tomatoes whole.

Skewer, alternating meat with vegetables. Drizzle with olive oil and sprinkle with salt & pepper to taste.

Oil grill by wadding up a couple of paper towels and soaking with oil. Rub the oil-soaked towel across grill grate.

Place kabobs on grill. Grill each side for 7-10 minutes. Instructions for placing skewers on grill and preventing the exposed skewer from burning may be found on my Asian Balsamic Kabobs post.

Plate couscous and top with kabobs.

Serves 3-6 depending on appetite.