Spiced Chicken Kabobs & Apricot-Mint Couscous

Recently, we’ve become creatures of habit. We make a Mediterranean-inspired feast once a week and never tire of it. Perfect for a quick summer meal, chicken rubbed with a blend of Middle Eastern spices is balanced with a creamy, tangy yogurt sauce. I like to serve the kabobs with grilled flatbread, homemade hummus, a simple salad of cucumber, tomato, red onion and feta dressed with red wine vinegar and oregano, and apricot-mint couscous. It truly is a feast, and we always have leftovers, but you’d be surprised how much we consume. It’s a favorite meal in our home for sure, and one where all the recipes have been born from our own experimentation in the kitchen. Keep reading for the details!

Spiced Chicken Kabobs

2 boneless, skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon cumin
1/4 teaspoon smoked paprika
1/4 teaspoon ground coriander
1/4 teaspoon ground tumeric
1/4 teaspoon cinnamon
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon black pepper

In a small bowl, mix together all spices to create the rub. Rub can be made ahead and stored in an airtight container. Rub each chicken breast generously, on both sides, with the spice blend. Transfer to a cutting board and cut into cubes, then thread onto pre-soaked skewers. Cook on a grill, flipping once.

Cucumber Yogurt Sauce

1 cup Greek yogurt
1/2 teaspoon lemon juice
1/2 teaspoon red wine vinegar
1/2 cucumber, peeled and finely diced
1 shallot, minced
1/4 teaspoon garlic powder
Salt and pepper to taste

In a bowl, whisk together the yogurt, lemon juice and red wine vinegar. Fold in the cucumber and shallot, then season with salt and pepper to taste.

Apricot-Mint Couscous

3/4 cup couscous
1 cup water or chicken stock
1 clove garlic, minced
1 small shallot, minced
1/2 cup dried apricots, chopped
1/2 cup roasted pistachios, chopped
Juice of half a lemon
Olive oil
1/4 cup of flat-leaf parsley, chopped
1/4 cup of fresh mint, chopped
Salt and pepper to taste

Bring water to a boil in a small saucepan. While you wait for the water to boil, lightly brown the couscous in a separate saute pan over medium-high heat. Toss constantly, about 5 minutes. Transfer couscous to the pot of boiling water, season with salt, remove from the heat and cover. Let stand about 5-7 minutes, then fluff with a fork. While couscous is cooking, saute the garlic and shallot in the saute pan until just browned. Set aside. Once couscous is ready (all the water has absorbed), fold in the garlic and shallot, apricots, and pistachios. Squeeze in the lemon juice and drizzle with a small amount of olive oil to re-introduce moisture to the couscous. Fold in the parsley and mint. Season with salt and pepper.

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