Moroccan Chicken Skewers with Cauliflower Couscous
These richly flavoured Moroccan Chicken Skewers are a great addition to your summer barbecue. They are Whole30 and Paleo and are fantastic served with a refreshing grain free couscous salad. The entire meal comes together in just 30 minutes!
2tbspfinely diced shallots(approx 1 small shallot)
1/3cuptoasted flaked almonds
Start by cutting the chicken thighs into small 1 1/4 inch sized cubes.
In a bowl whisk together the olive oil, lemon, vinegar, garlic and spices and pour it overtop of the chicken. Give the chicken a stir to ensure that it is all coated in the marinade. Place in the fridge to marinate for anywhere from 10 minutes to overnight.
Cut the cauliflower into small pieces. Place them in a food processor and blend for approximately 10 seconds until the cauliflower has broken down into a fine couscous consistency. The pieces should be very fine and approximately 1/3 the size of a piece of cauliflower rice. Measure out 4 cups of cauliflower couscous and transfer it to a bowl.
To the bowl with the cauliflower couscous add in the chopped mint, shallots, olive oil, vinegar, salt, pepper and turmeric and stir it all together. If eating right away then add in the flaked almonds, otherwise I recommend waiting until right before serving to add them to the salad so that they maintain their crunchiness.
Heat a grill or grill pan to medium high heat. Thread to pieces of chicken onto a skewer, followed by a piece of red onion, 2 more cubes of chicken etc until the skewers are filled. Repeat until all of the chicken has been threaded onto the skewers.
Place the skewers on the grill and cook for 10 minutes, turning occasionally to ensure that they are evenly cooked on all sides. Once the chicken is cooked through, transfer to a platter and garnish with chopped mint. Serve the skewers on a bed of the couscous with lemon wedges on the side.