Tender chicken skewers with couscous and feta dip

Step 1/8

• 3 chicken breasts
• 1½ tsp smoked paprika powder
• 2 cloves garlic
• 1 tbsp ginger juice
• 1 tsp mixed dried herbs
• 2 tbsp lime juice
• ⅓ cup milk
• 2 tbsp olive oil
• 1½ tsp Sichuan salt

• wooden skewer

Mix paprika, mixed dried herbs, Sichun salt, pepper, lime juice, garlic, ginger juice, olive oil and mix. Cut the chicken breasts into cubes and massage with marinade. Soak skewers (if wooden) in water and leave for 30 minutes.

Step 2/8

• aluminum foil

Cover with aluminum foil or cling wrap and leave to marinate for 20-30 minutes.

Step 3/8

• 1 cup couscous
• 1 cup feta cheese
• ¼ cup jarred pitted black olive
• 10 cherry tomatoes
• ¼ cup cucumber slices
• 2 tsp mixed herbs
• 1 tsp butter

Salad and couscous: pour about a cup of couscous into a small bowl. Add boiling water, salt and some butter to loosen and stir. Close with a saucer. In another bowl, mix olives, sliced cucumbers, half of the cubed feta, cherry tomatoes, one tablespoon mixed herbs and mix. Refrigerate the salad.

Step 4/8

Start the gas grill on medium and place skewers one by one. To ensure they cook well and quickly, make sure they’re not too close together.

Step 5/8

• ⅓ cup Nando’s peri-peri sauce

Once you’ve cooked one side, baste with Nando’s peri-peri sauce. Do this for all sides.

Step 6/8

Once the meat achieves a good grill, transfer the skewers onto a plate.

Step 7/8

• 3 tbsp full-fat plain yogurt
• 1 pinch pepper

Add yogurt, the remaining half of feta, 1 tablespoon of mixed herbs, pepper and mix. Add milk to loosen the texture. If you prefer a smoother dip add a drizzle of olive oil and blend until smooth.

Step 8/8

Plate starting with couscous, salad and then skewers. Serve the dip as a side.

Enjoy your meal!