Incredible Beef Resepi - Grilled Squid Skewers with Anchovy Butter

Directions for: Harissa-Marinated Chicken Skewers with Couscous

Ingredients

Skewers

3 Tbsp (45 mL) olive oil

1 Tbsp (15 mL) garlic, minced

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4 tsp (20 mL) tomato paste

2 tsp (10 mL) cayenne

1 tsp (5 mL) caraway seeds

1 tsp (5 mL) ground coriander

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1 tsp (5 mL) ground cumin

1 tsp (5 mL) kosher salt

2 lb(s) (1 kg) boneless skinless chicken breasts

8-10 wooden skewers

Couscous

tsp (2 mL) kosher salt

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tsp (2 mL) cumin seeds

1 cup (250 mL) couscous

1 Tbsp (15 mL) butter

2 Tbsp (30 mL) cilantro, chopped

Directions

Skewers

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1. Combine olive oil with garlic, tomato paste, cayenne, caraway, coriander and cumin and salt in a small bowl. Slice chicken into bite-sized cubes (about 1 -inch) and place in a large bowl. Add spice mixture to chicken and stir to coat evenly. Cover and marinate in the refrigerator for 1 hour or overnight.

2. Soak skewers in water for 30 min. Thread 4-6 pieces of chicken onto each skewer. Preheat bbq or grill pan to medium high. Cook skewers until grill marks appear and chicken is no longer pink, 4 to 5 min per side. Serve with couscous.

Couscous

1. Bring 1 cup water, salt and cumin seeds to a boil in a medium pot. Stir in couscous and remove from heat. Cover and let sit for 5 min. Fluff with a fork and stir in butter and cilantro.

See more: Middle Eastern, Main, Rice/Grain, Dinner, Chicken, Grill, Summer, BBQ