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Chicken and Mango Kebabs with Herbed Couscous


Simple, but oh so delicious!

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 0 mins
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  • 3 chicken breast fillets, cut into 3 cm cubes
  • 2 mangoes or 1 can (410 g) sliced mangoes, cut into 3 cm cubes
  • 4 wooden skewers, soaked in water for 10 minutes
  • Marinade/dipping sauce

  • 1 C (250 ml) Bulgarian yoghurt
  • 1 chilli, sliced
  • 2 cloves garlic, crushed
  • juice and zest of 1 lime or 1 small lemon
  • 2 Tbsp (30 ml) finely chopped coriander
  • salt and milled black pepper to taste
  • Couscous

  • 1/2 C (125 ml) couscous
  • 1/2 C (125 ml) boiling water
  • 1/4 C (60 ml) finely chopped mixed herbs (basil, mint, coriander and Italian parsley)
  • salt and milled black pepper to taste

Preheat the grill or heat a griddle pan.

Alternately thread the chicken and mango pieces onto the skewers. Mix all the marinade ingredients together (keep half the mixture to one side for a dipping sauce and use the other half for the marinade). Place the kebabs into a dish, pour the marinade over and cover. Marinate for at least 20 minutes (if you can).

Pour 125 ml boiling water over the couscous and allow to stand for 5 minutes, then use a fork to break up the granules. Add the chopped herbs and season well.

Grill the kebabs for 6 minutes, turn and grill for another 6 minutes or until cooked through. Discard the marinade. Dish the couscous onto a platter and top with the kebabs. Serve with the reserved dipping sauce.