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.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

45 mins
2 hrs 20 mins


Chicken Souvlaki Kabobs
Mediterranean Couscous


Instructions Checklist
  • 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 1/4 cup of the marinade and set aside.

  • Pour the remaining marinade over chicken mixture. Seal bag; turn to coat chicken mixture. Marinate in the refrigerator 1 1/2 hours, turning bag once.

  • 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.

  • 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 1/4 cup marinade.

  • Prepare couscous: In a small saucepan heat 1 teaspoon olive oil over medium heat. Add 1/2 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 1/2 cup snipped dried tomatoes (not oil-packed) the last 5 minutes; cool. Transfer couscous to a large bowl. Stir in 3/4 cup chopped red sweet pepper, 1/2 cup each chopped cucumber and chopped red onion, 1/3 cup plain fat-free Greek yogurt, 1/4 cup each thinly sliced fresh basil leaves and snipped fresh parsley, 1 tablespoon lemon juice and 1/4 teaspoon each salt and black pepper.

  • Serve kabobs with couscous, lemon wedges and, if desired, reserved fennel leaves.

Nutrition Facts

332 calories; protein 32.1g 64% DV; carbohydrates 27.7g 9% DV; exchange other carbs 2; dietary fiber 2.3g 9% DV; sugars 6.4g; fat 9.4g 15% DV; saturated fat 1.2g 6% DV; cholesterol 82.8mg 28% DV; vitamin a iu 1502.3IU 30% DV; vitamin c 57.1mg 95% DV; folate 46.4mcg 12% DV; calcium 66.4mg 7% DV; iron 1.8mg 10% DV; magnesium 59.7mg 21% DV; potassium 792.8mg 22% DV; sodium 360mg 14% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
We will make this again. Suggestions --we sauteed the onion and pepper as personal preference. We will season the chicken with salt and pepper after marinating before cooking. My husband's preference. Loved the couscous mix. Read More
Rating: 5 stars
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! Read More