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Lemon Chicken Kebabs
with tabbouleh / flatbread

Active: 40 min Total: 55 min
A lemony marinade builds flavor in these grilled Mediterranean kebabs.
Smarts: If you're short on time, you can skip the kebabs and just saute the chicken in a pan. The flavors will be just as good!


Lemon Chicken Kebabs:
  • Skewers, wooden or metal - 8
  • Garlic - 2 cloves , chopped
  • Lemon zest - 1 tsp
  • Oil, olive - 2 Tbsp
  • Vinegar, red wine - 1 Tbsp
  • Oregano, dried - 1/4 tsp
  • Chicken breasts, boneless and skinless - 1 lb , sliced into strips (sub chicken thighs)
  • Flatbreads, large - 1
  • Yogurt, plain or Greek - for serving
  • Shallots - 2 cloves , diced
  • Parsley, curly-leaf - 1 cup , chopped
  • Cucumbers - 8 oz , diced
  • Tomatoes, medium - 1 , diced
  • Oil, olive - 1 Tbsp
  • Lemon juice - 2 tsp
  • Couscous, cooked (ingredients listed separately) - ~1/2 cup
Couscous (for 2 nights):
  • Stock, any type - 1 1/2 cups (sub water)
  • Salt - 1/2 tsp
  • Butter - 2 Tbsp
  • Couscous, uncooked - 1 cup


  1. Soak skewers - If cooking on an outdoor grill with wooden skewers, soak skewers in water for 20 minutes before cooking. This will help prevent the skewers from burning; skip if cooking on stovetop.
  2. Make marinade - Chop garlic. Combine garlic with lemon zest, olive oil (portion for chicken), vinegar, and oregano. (Can be done up to 5 days ahead)
  3. Chicken - Cube chicken and tenderize with a fork. (Can be done up to 2 days ahead)
  4. Marinate chicken - Combine chicken with marinade. Marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
  5. Make couscous - This makes enough for 2 nights. Combine stock, salt, and butter in a saucepan. Cover and bring to a boil. Remove from heat. Stir in couscous and cover with lid. Let stand for ~5 minutes before fluffing with a fork. (Can be done up to 4 days ahead)
  6. Shallots / Parsley / Cucumbers / Tomatoes - Prep as directed and combine. (Can be done 1 day ahead)
  7. Prepare kebabs - Thread skewers through chicken. Discard marinade. (Note: If you're short on time, you can skip the skewers and just saute the chicken in a skillet in Make Step 4.) (Can be done 1 day ahead)

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  1. If making kebabs on a grill: Heat grill to 500F / 260C degrees.
  2. Season chicken with some salt and pepper.
  3. Toss shallots, parsley, cucumbers, and tomatoes with olive oil (portion for tabbouleh) and lemon juice. Add portion of couscous for tabbouleh (reserve the remaining portion for Tuesday). Toss to combine. Season with some salt and pepper. Add a splash more olive oil or lemon juice if tabbouleh seems dry. Set aside while cooking the kebabs.
  4. If cooking on the stovetop: Heat a grill pan or skillet over medium-high heat. Brush pan with some cooking oil. Place kebabs on heated pan and cook for 4 to 6 minutes, pressing down firmly with a spatula. Flip and cook for another 3 to 5 minutes, until chicken is done (165F / 74C).
  5. If making kebabs on a grill: Brush heated grates with some cooking oil. Place kebabs on heated grates and grill for 2 to 3 minutes. Flip and grill for another 2 to 3 minutes. Close grill and cook for another 2 to 4 minutes, until chicken is done (165F / 74C).
  6. Toast flatbreads if you’d like them warm. (If cooking on the grill, you can grill flatbreads on both sides for ~1 minute per side.) Tear or slice into pieces.
  7. Serve chicken over tabbouleh with a spoonful of yogurt. Enjoy with flatbread on the side.



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