Lime and coriander chicken kebabs with couscous tabbouleh

It’s basically summer (it’s not, it was just a hot weekend) and that means the barbecues are coming! Dining alfresco, a table full of fresh and scrummy salads, sparkly drinks and sizzling kebabs on the barbie… I can’t wait! Until then, grab your griddle pan and some fresh limes and whip up this quick and simple dinner that will hopefully have you dreaming of summer.

Tabbouleh is traditionally made with bulgar wheat – I chose to use couscous in this recipe simply for speed and ease – so if you’ve got some in the cupboard feel free to use it!



For the marinade

  • Zest and juice of 1 lime
  • 1 garlic clove, crushed
  • 4 tbsp olive oil
  • Handful of fresh coriander, chopped
  • Salt and pepper

For the kebabs

  • ½ red pepper, cut into one inch pieces
  • ½ yellow pepper, cut into one inch pieces
  • ½ orange pepper, cut into one inch pieces
  • ½ courgette, thickly sliced
  • 2 good quality chicken breasts, cut into one inch pieces

For the tabbouleh

  • 100g couscous
  • 100g cucumber, diced
  • 100g cherry tomatoes, diced
  • 1 small red onion, diced
  • Handful of fresh coriander
  • 1 tsp ground coriander
  • Zest and juice of ½ a lime

Serves 2



  1. To make the marinade, simply chuck all the ingredients into a bowl and stir to combine. Add the chicken to the bowl and pop in the fridge to marinate for at least one hour.
  2. To assemble the kebabs, place a couple of pieces of veg onto a metal or wooden skewer, followed by a piece of marinated chicken, then veg, then chicken and so on. Continue this process until you have 4 equal sized kebabs.
  3. Heat a griddle pan on a high heat and once hot, add the kebabs. Cook for around 10 minutes or until the chicken is cooked through and the veggies are nicely charred. Turn the kebabs every couple of minutes or so to ensure they cook evenly on each side.
  4. While the kebabs are cooking, make the tabbouleh. Put the ground coriander, couscous and some salt and pepper into a bowl and mix. Pour boiling water into the bowl to cover the couscous by about a centimetre. Add the lime juice, stir and cover. Leave for 5-10 minutes to soak up all the water.
  5. Once the couscous is cooked add the diced cucumber, tomatoes, red onion and fresh coriander and stir until fully combined.
  6. Serve the couscous alongside the kebabs, sprinkled with fresh coriander and topped with a lime wedge.


Samantha x

4 Comments Add yours

  1. Mary Kelly says:

    This has me thinking of Summer already. Looks absolutely delicious and can’t wait to try it!


    1. samanthacouzens95 says:

      Thank you 🙂 It would look beautiful on those lovely patterned plates you have, set on the table in the garden!


  2. These look gorgeous and so colourful! I’ve still not tried bulgar wheat, must give it a go. You’re so right – bring on the summer and evenings outdoors being able to cook on the BBQ.


    1. samanthacouzens95 says:

      I love bulgar wheat, it’s got a lovely nutty flavour to it. It’s really good in risotto too, just treat it like rice and cook as you would any risotto recipe. Yes I can’t wait for summer either!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s