Chicken souvlaki with Israeli tabbouleh recipe

Chicken souvlaki with Israeli tabbouleh recipe

Chicken souvlaki with Israeli tabbouleh recipe

Chicken skewers marinated in oregano, lemon and garlic served with Israeli cous cous packed with fresh herbs, roasted red pepper and feta cheese. Garlicky tzatziki served alongside.


  • Cuisine: Middle Eastern
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 10 mins
  • Serves: 6


  • 3 chicken breasts (about 150g)
  • 1 garlic clove
  • 50 ml olive oil
  • 10 sprigs oregano
  • 1 lemon
  • 3 pinches Maldon salt
  • 6 turns freshly ground black pepper

For the garnish

  • 200 g Israeli cous cous (or normal cous cous)
  • 50 g feta
  • 1 bunch flat leaf parsley
  • 1 bunch fresh mint
  • 50 ml olive oil
  • 1 lemon
  • 1 red pepper
  • 1 garlic clove
  • 2 pinches saffron threads
  • 6 pinches Maldon salt
  • 6 turns freshly ground black pepper

For the sauce

  • 150 g Total Greek yoghurt full fat
  • 0.5 cucumber
  • 1 garlic clove
  • 0.25 bunch fresh mint
  • 3 pinches fine salt


  1. For the souvlaki: Pre-heat the oven to 200’C. Cut the chicken breasts into 1cm cubes. Mix with the salt and pepper, olive oil and the zest of the lemon. Pick the oregano leaves and mix with the chicken. Roughly chop the garlic and add to the chicken. Feed the pieces of chicken onto skewers and allow to marinade for at least 30 minutes.
  2. To cook the chicken skewers, heat a frying pan until very hot. Sear the skewers in the pan on all sides and then transfer to the oven for 6 to 8 minutes until cooked through.
  3. For the cous cous: place the cous cous and saffron in a pan of salted boiling water and cook until tender (10 minutes). When tender drain and then drizzle with olive oil.
  4. Chop the red peppers into thin slices, roughly chop the parsley and mint leaves and finely dice the garlic clove. Zest and juice the lemon. Crumble the feta cheese with your fingers and keep to one side.
  5. Heat a frying pan until hot and add a splash of olive oil. Cook the peppers until soft and caramelised. Add the garlic and cook for a further minute. Season with salt and pepper.
  6. Add the peppers to the cous cous along with the fresh herbs, lemon zest, lemon juice and the olive oil. Mix well. Fold through the crumbled feta cheese. Check the seasoning and adjust if necessary.
  7. For the tzatziki: peel the cucumber, cut in half lengthways and remove the seeds with a spoon. Grate the cucumber on a microplane grater and place in a colander. Season with salt and allow the salt to extract the water from the cucumber.
  8. Peel and finely dice the garlic. Pick the leaves from the mint and roughly chop. Mix the mint with the garlic and Greek yogurt. Add the cucumber and mix well. Check the seasoning and add salt if necessary.
  9. To serve: Place a small pile of the cous cous in the middle of the plate, place the chicken skewers on top and finish with a dollop of tzatziki.

Recipe provided by L’atelier des Chefs.

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