Chicken skewers with couscous salad & dukkah dip

Name: Chicken skewers with couscous salad & dukkah dip
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Chili Flakes; 200 g Couscous (instant); 750 g Red cabbage; 2 large bunch flat parsley; 2 Organic oranges; 2 pink grapefruits; 2 Grapefruits; 8 TABLESPOONS Fruit vinegar; 2 TABLESPOONS Honey; 100 ml +; 300 g Feta; 1 kg Chicken filet; 500 g Whole milk yoghurt; 8 long wooden skewers; 1 TEASPOON Sesame; 1/4 TEASPOON Cumin and coriander seeds; 2 TABLESPOONS Pistachio kernels and cashew nuts; 1 TABLESPOON Salt and chili flakes

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Chili Flakes
200 g Couscous (instant)
750 g Red cabbage
2 large bunch flat parsley
2 Organic oranges
2 pink grapefruits
2 Grapefruits
8 TABLESPOONS Fruit vinegar
2 TABLESPOONS Honey
100 ml +
300 g Feta
1 kg Chicken filet
500 g Whole milk yoghurt
8 long wooden skewers
1 TEASPOON Sesame
1/4 TEASPOON Cumin and coriander seeds
2 TABLESPOONS Pistachio kernels and cashew nuts
1 TABLESPOON Salt and chili flakes

Directions

1
Approx. 1⁄4 l Boil up salted water. Stir in couscous and prepare according to package instructions. Clean, wash and quarter the cabbage and cut into fine strips from the stalk. Wash parsley, shake dry and chop roughly.
2
Wash the oranges in hot water, dry and finely grate the peel. Peel all fruits so thickly that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins.
3
Squeeze the juice out of the parting skins. Mix juice, orange peel, vinegar, honey, salt and pepper. Add 100 ml oil.
4
Loosen the couscous with a fork. Mix with red cabbage, parsley, filets and salad dressing. Leave to stand for about 30 minutes. Serve, crumble feta over it.
5
Wash the meat, dab dry and dice coarsely. Put on 8 wooden skewers. Season with salt and chilli. Heat 5 tablespoons of oil in a large frying pan and fry the skewers in portions for about 8 minutes.
6
For the dukkah (Arabic spice-nut mixture) 1 teaspoon of sesame, 1⁄4 each, roast cumin and coriander seeds and 2 tablespoons each of pistachio kernels and cashew nuts in a pan without fat while turning, remove. Crush or grind everything in portions in a mortar or universal chopper. Season to taste with 1 tbsp. salt and chilli flakes.
7
In the meantime, mix yoghurt and 3-4 tbsp. dukkah. Arrange skewers with yoghurt and salad.