Paprika Yogurt Chicken Skewers with Herbed Couscous, Griddled Zucchini and Warm Roasted Tomato Sauce

Instructions

1. 1

   1. In a large bowl, mix the Greek yogurt, 1 tablespoon olive oil, half of the sweet paprika, the cumin, 2 grated garlic cloves, the lemon zest, 2 tablespoons lemon juice, 1/2 teaspoon salt, and black pepper. Add the chicken and toss well to coat. Marinate for 15 minutes in a cool spot or up to 1 hour in the refrigerator.

2. 2

   2. Preheat the oven to 220 °C / 425 °F. Place the cherry tomatoes and red onion on a tray, add 1 tablespoon olive oil, the remaining sweet paprika, 2 chopped garlic cloves, the honey, and a pinch of salt. Toss well and roast for 20 minutes, until the tomatoes soften and the onion is tender.

3. 3

   3. While the sauce roasts, thread the marinated chicken onto skewers. If using wooden skewers, soak them in water for at least 10 minutes first.

4. 4

   4. Heat a grill pan or large skillet over medium-high heat. Cook the skewers with 1/2 tablespoon olive oil for 10 to 12 minutes, turning every few minutes, until the chicken is browned and fully cooked through.

5. 5

   5. In a heatproof bowl, combine the couscous, hot chicken broth or water, butter, and a pinch of salt. Cover and let stand for 5 minutes. Then fluff with a fork and mix in the parsley and mint.

6. 6

   6. In the same pan, add the remaining 1/2 tablespoon olive oil and cook the zucchini for 4 to 5 minutes, stirring once or twice, until browned but still slightly firm. Season with a pinch of salt.

7. 7

   7. Remove the tray from the oven and gently crush the roasted tomatoes with the onion and their juices to create a warm, rustic sauce.

8. 8

   8. Divide the couscous among plates, add the griddled zucchini, top with the chicken skewers, and finish with spoonfuls of the warm roasted tomato sauce. Serve right away.