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Chicken Souvlaki Kebabs with Mediterranean Couscous

  • 45 m
  • 2 h 20 m
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.”


    • 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


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 11/16/2019