Make your own grilled chicken mezze plate this week. Served with fresh tabouli, hummus, pickled red onion and cucumber to create a colourful dinner.
30 Minutes. A plate of Middle Eastern goodness not to miss.
400g Free range skinless chicken thigh
2 Lebanese cucumbers
2 large Tomatoes
5 sprigs Parsley
1 Red onion
Preheat oven & prepare chicken
Preheat the oven to 220°C on fan bake. If you have skewers, cut chicken into bite sized pieces. If you're not using skewers, score the smooth side of the chicken. Combine chicken with spice mix, a drizzle of olive oil, salt and pepper.
Pickle onion & prepare couscous
Fill kettle with water and boil. Peel and very thinly slice the onion. Combine in a bowl with juice of HALF the lemon and a pinch of salt. Set aside. Place couscous in a heatproof bowl and cover with boiled water to 1cm above the couscous. Cover and allow to sit for 10 minutes then fluff with a fork.
Heat a fry pan to high heat with a drizzle of olive oil. For skewers, thread chicken evenly onto skewers. Cook for 10 minutes, turning every 2 minutes. If cooking whole pieces, cook chicken for 10 - 12 minutes turning every 2 minutes. Remove and rest for 5 minutes then thinly slice.
While the chicken is cooking, dice the tomato. Dice one cucumber. Roughly chop the parsley. Combine in a bowl with juice of remaining lemon, cooked couscous, a drizzle of olive oil, salt and pepper.
Thinly slice the remaining cucumber. Plate chicken with hummus, couscous and sliced cucumber. Serve with pickled onion.
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