Chicken Souvlaki with Herbed Couscous


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

Chicken Souvlaki Kebabs with Mediterranean Couscous
Prep Time:
45 mins
Additional Time:
1 hrs 35 mins
Total Time:
2 hrs 20 mins
4 servings


Chicken Souvlaki Kabobs

  • 1 pound skinless, boneless chicken breast halves, cut into 1/2-inch strips

  • 1 cup sliced fennel (reserve leaves, if desired)

  • 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

  • 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 1/4 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 1 1/2 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 1/4 cup marinade.

  5. 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.

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

Nutrition Facts (per serving)

332 Calories
9g Fat
28g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 332
% Daily Value *
Total Carbohydrate 28g 10%
Dietary Fiber 2g 8%
Total Sugars 6g
Protein 32g 64%
Total Fat 9g 12%
Saturated Fat 1g 6%
Cholesterol 83mg 28%
Vitamin A 1502IU 30%
Vitamin C 57mg 63%
Folate 46mcg 12%
Sodium 360mg 16%
Calcium 66mg 5%
Iron 2mg 10%
Magnesium 60mg 14%
Potassium 793mg 17%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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