The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Sumac kebabs on couscous tabouli Recipe. Enjoy the taste of Lebanese food and learn how to make quick and easy Sumac kebabs on couscous tabouli.
Preparation Time 15 minutes
Cooking Time 10 minutes
Equipment
You will need to soak 12 bamboo skewers in water for 15 minutes for this recipe.
Ingredients (serves 4)
6 chicken thigh fillets, cut into 3cm pieces
2 garlic cloves, crushed
1 tbs sumac
1 tsp ground coriander
2 tbs extra virgin olive oil
1 cup (250ml) chicken stock
1 cup (190g) couscous
1 cup coarsely chopped flat-leaf parsley
1/2 cup coarsely chopped mint
2 green onions, trimmed, thinly sliced
250g cherry tomatoes, halved
1/4 cup (60ml) lemon juice
Greek yoghurt, to serve
Pita bread, to serve
Method
1. Combine the chicken, garlic, sumac, coriander and half the oil in a medium bowl. Season with salt and pepper. Thread the chicken onto bamboo skewers.
2. Heat a char-grill pan or large frying pan over high heat. Add chicken skewers and cook, turning occasionally, for 5-7 minutes or until golden and cooked through. Remove from heat. Set aside to rest.
3. Meanwhile, bring the chicken stock to the boil in a medium saucepan over high heat. Remove from heat, add the couscous and stir to combine. Cover and set aside for 5 minutes. Use a fork to fluff grains to separate. Transfer to a bowl. Add the parsley, mint, onion, tomatoes, lemon juice and remaining oil and toss to combine. Season with salt and pepper.
4. Spoon the couscous among serving plates. Top with kebabs. Serve immediately with Greek yoghurt and pita bread, if desired.
Notes
Try substituting couscous with burghul (cracked wheat). It takes a little longer to cook, but is traditionally used to make tabouli.
Source
Notebook: - October 2008, Page 171
Recipe by Sarah Hobbs
More BBQ & Arabic Food Recipes:
Shish Taouk
Lebanese Chicken Marinade
Moroccan beef skewers with lemon couscous
Lamb, lemon & dill souvlaki
Pesto chicken kebabs with roasted veg pasta
Chicken kebabs with gremolata
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