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In a jug, whisk 250g yogurt and ½ the lemon juice with the oil, garlic, salt, spices and finely chopped parsley; set aside. Trim any excess fat and sinew from the chicken, cut into bite-sized chunks, put in a bowl and massage in the yogurt mixture. Leave to marinate for 20 minutes. Meanwhile, if using wooden skewers, soak 8 in cold water. Whisk the remaining 250g yogurt with the lemon zest and remaining juice; season.
Bring the chicken stock to the boil in a small pan. Put the couscous in a heatproof bowl, then pour over the stock, cover with a plate and set aside for 10 minutes.
Meanwhile, heat a barbecue or griddle pan to smoking hot, and preheat the oven to 180°C, gas mark 4. Thread the marinated chicken and the onion onto the skewers and cook, turning occasionally, for 10-12 minutes, until coloured and a little charred, then transfer to the oven to cook for a further 10 minutes (until cooked through). Fluff up the couscous with a fork, season and fold through the roughly chopped parsley and mint. Serve alongside the skewers, with the dressing on the side.
Typical values per serving when made using specific products in recipe
Energy | 2,904kJ/ 692kcals |
|---|---|
Fat | 29g |
Saturated Fat | 12g |
Carbohydrates | 46g |
Sugars | 9.3g |
Fibre | 4g |
Protein | 59g |
Salt | 2.9g |
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