Chicken Souvlaki Kebabs with Mediterranean Couscous

Chicken Souvlaki Kebabs with Mediterranean Couscous

1 Review
From: Diabetic Living Magazine

Fennel adds a nice flavoring to the marinade in this Mediterranean-inspired chicken souvlaki dish. The kabobs are perfectly paired with a veggie-packed, yogurt-dressed Israeli couscous.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • Chicken Souvlaki Kabobs
  • 1 pound skinless, boneless chicken breast halves, cut into ½-inch strips
  • 1 cup sliced fennel (reserve leaves, if desired)
  • ⅓ cup dry white wine
  • ¼ cup lemon juice
  • 3 tablespoons canola oil
  • 4 cloves garlic, minced
  • 2 teaspoons dried oregano, crushed
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Lemon wedges
  • Mediterranean Couscous
  • 1 teaspoon olive oil
  • ½ cup Israeli (large pearl) couscous
  • 1 cup water
  • ½ cup snipped dried tomatoes (not oil-packed)
  • ¾ cup chopped red sweet pepper
  • ½ cup chopped cucumber
  • ½ cup chopped red onion
  • ⅓ cup plain fat-free Greek yogurt
  • ¼ cup thinly sliced fresh basil leaves
  • ¼ cup snipped fresh parsley
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper


  • Prep

  • Ready In

  1. Prepare kabobs: Place chicken and sliced fennel in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine the white wine, lemon juice, oil, garlic, oregano, salt and pepper. Remove ¼ cup of the marinade and set aside.
  2. Pour the remaining marinade over chicken mixture. Seal bag; turn to coat chicken mixture. Marinate in the refrigerator 1½ hours, turning bag once.
  3. Meanwhile, if using wooden skewers, soak eight 10- to 12-inch skewers in water 30 minutes. Drain chicken, discarding marinade and fennel. Thread chicken, accordion-style, onto skewers.
  4. Grill chicken skewers, covered, over medium-high heat 6 to 8 minutes or until chicken is no longer pink, turning once. Remove from grill and brush with the reserved ¼ cup marinade.
  5. Prepare couscous: In a small saucepan heat 1 teaspoon olive oil over medium heat. Add ½ cup Israeli (large pearl) couscous. Cook and stir 4 minutes or until light brown. Add 1 cup water. Bring to boiling; reduce heat. Simmer, covered, 10 minutes or until couscous is tender and liquid is absorbed, adding ½ cup snipped dried tomatoes (not oil-packed) the last 5 minutes; cool. Transfer couscous to a large bowl. Stir in ¾ cup chopped red sweet pepper, ½ cup each chopped cucumber and chopped red onion, ⅓ cup plain fat-free Greek yogurt, ¼ cup each thinly sliced fresh basil leaves and snipped fresh parsley, 1 tablespoon lemon juice and ¼ teaspoon each salt and black pepper.
  6. Serve kabobs with couscous, lemon wedges and, if desired, reserved fennel leaves.

Nutrition information

  • Serving size: 2 kabobs and ¾ cup couscous
  • Per serving: 332 calories; 9 g fat(1 g sat); 2 g fiber; 28 g carbohydrates; 32 g protein; 46 mcg folate; 83 mg cholesterol; 6 g sugars; 1,502 IU vitamin A; 57 mg vitamin C; 66 mg calcium; 2 mg iron; 360 mg sodium; 793 mg potassium
  • Nutrition Bonus: Vitamin C (95% daily value), Vitamin A (30% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 3½ lean protein, 2 vegetable, 1 starch, ½ fat

Reviews 1

March 14, 2019
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By: Tannis
This made for a really nice dinner. I steamed some veggies to go with it. Don't marinate the chicken for longer than it states. Follow the recipe. It will turn out wonderfully. The couscous is a really nice change from traditional sides. You will enjoy this!
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