Description
Delight in summer with these vibrant Summer Chicken Skewers paired with fragrant basil couscous and a zesty basil vinaigrette. Grilled to perfection, the skewers combine juicy chicken, colorful bell peppers, red onion, and zucchini, while the basil-infused couscous adds a fresh, herby complement. Perfect for a light dinner or outdoor gathering.
Ingredients
Scale
Basil Vinaigrette
- 1 cup tightly packed basil leaves
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- ½ tablespoon red wine vinegar
- big pinch of kosher salt and pepper
- ⅓ cup olive oil
Chicken & Couscous
- 3 cups cooked couscous (from 1.5 cups dry couscous)
- 1 pound boneless, skinless chicken breasts, cut into cubes
- 2 to 3 bell peppers, chopped
- 1 red onion, chopped
- 1 large zucchini, chopped
- Kosher salt and pepper, to taste
- Garlic powder, to taste
- Fresh basil, for serving
Instructions
- Prepare the Basil Vinaigrette: Add all vinaigrette ingredients to a blender or food processor and blend until smooth. Store any leftovers in a sealed container in the refrigerator for 3 to 4 days.
- Cook Couscous: If not already cooked, prepare 1.5 cups dry couscous according to package instructions, yielding about 3 cups cooked. This takes approximately 15 minutes.
- Preheat Grill and Prepare Vegetables: Preheat your grill to the highest setting. Chop bell peppers, red onion, and zucchini into chunks roughly the same size as chicken cubes to ensure even cooking on the skewers.
- Season and Assemble Skewers: Season the chicken cubes generously with kosher salt and pepper. Thread skewers alternately with vegetables and chicken pieces, aiming for about 4 to 5 chicken pieces per skewer along with vegetables.
- Brush Skewers with Vinaigrette: Place the prepared skewers on a baking sheet. Pour some basil vinaigrette into a bowl and brush it all over the skewers. Season with additional salt, pepper, and a sprinkle of garlic powder.
- Grill the Skewers: Place skewers on the hot grill and close the lid. Grill for 5 minutes before turning gently with tongs. Continue grilling, turning once or twice more, for a total of 10 to 12 minutes until the chicken reaches an internal temperature of 165°F.
- Finish the Couscous: While grilling, stir ¼ cup or more of basil vinaigrette into the cooked couscous along with a few pieces of fresh basil for added flavor.
- Serve: Plate the basil-infused couscous and top with the grilled chicken skewers. Drizzle additional basil vinaigrette over the top and serve immediately. Enjoy your flavorful summer meal!
Notes
- Ensure vegetables and chicken are cut to similar sizes for even cooking on the skewers.
- Use a meat thermometer to confirm chicken reaches an internal temperature of 165°F for safe consumption.
- Basil vinaigrette can be prepared in advance and stored refrigerated for up to 4 days.
- Feel free to customize vegetables based on seasonality or preference, such as adding cherry tomatoes or mushrooms.
- Soak wooden skewers in water for 30 minutes prior to grilling to prevent burning.
Nutrition
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 5 g
- Protein: 45 g
- Cholesterol: 100 mg
