Moroccan Chicken Kabobs with Couscous Pilaf | Club House for Chefs

Ingredients

Serves 24
1 1/2 kg (4 1/2 kilogram) Boneless skinless chicken breast, cut into cubes
16 each Button mushrooms
2 ml (7 milliliters) Club House Garlic PowderGarlic Powder525 GR
50 ml (175 milliliters) Lime juice
50 ml (175 milliliters) Water
250 ml (750 milliliters) Vegetable oil
45 ml (125 milliliters) Club House ® Lemon and Pepper Seasoning
16 each Baby carrots, blanched 5 mins
2 each Small red onions, cut into 1/2 inch chunks
2 each Small yellow summer squash, halved, cut into 8 chunks
16 each Cherry tomatoes
Step 2 | Serves 24
90 ml (250 milliliters) Vegetable oil
250 ml (750 milliliters) Chopped onion
125 ml (375 milliliters) Dried currants or raisins
1 liter (3 liters) Chicken stock
2 ml (7 milliliters) Club House ® Ginger, Ground
2 ml (7 milliliters) Club House Garlic PowderGarlic Powder525 GR
2 ml (7 milliliters) Club House Ground CinnamonCinnamon Ground550 GR
750 ml (2 1/4 liters) Quick cooking couscous

Procedure

Chicken Kabobs

Soak 16 10-inch (25 cm) wooden skewers at least 30 minutes before using.
Combine chicken, lime juice, water, 1/4 cup (50 mL) vegetable oil and 1 tbsp (15 mL) Lemon & Pepper seasoning. Marinate in refrigerator 30 minutes.
Alternately thread chicken and vegetables onto skewers. Brush with remaining vegetable oil. Sprinkle with remaining Lemon & Pepper seasoning and Garlic powder.
Grill over medium heat until chicken juices run clear and chicken is firm. Do not overcook.

Couscous Pilaf

In large saucepan, heat vegetable oil over medium heat. Add onion and sautée 5 minutes or until translucent. Add currants, chicken broth and spices. Bring to a boil. Stir in couscous. Cover, remove from heat and let stand 5 minutes. Fluff with fork.

Recipe type: Poultry

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