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Lime and Coriander Chicken Kebabs

Coriander & Lime Chicken Kebabs on Veg Couscous Salad

This North African-inspired chicken kebabs and couscous laden with vegetables makes for an excellent and nutritious meal. Substitute couscous with basmati rice or even noodles. The kebabs taste even better if barbecued over a charcoal flame.

Preparation time: 2 hours

Cooking time: 20 minutes

Serves: 4

800 chicken, cut into large cubes

150 g mayonnaise

100 g melted Q.B.B. Pure Ghee

1 teaspoon salt

¼ teaspoon ground black pepper

1 teaspoon sugar

20 g finely chopped coriander leaves

20 g garlic paste

100 ml freshly squeezed lime or lemon juice

Q.B.B. Pure Ghee for brushing


  1. Combine the first nine ingredients in a bowl and marinate the chicken pieces for 1-2 hours or, preferably, overnight.
  2. Skewer the chicken pieces into satay sticks or metal skewers. Grill or bake till well done – brushing the chicken at least twice with Q.B.B. Pure Ghee in between.
  3. Serve on a bed of Vegetable Couscous


400 g couscous

800 ml hot vegetable or chicken stock

2 teaspoons Q.B.B. Pure Ghee

Salt and pepper

8 sun-dried tomatoes, quartered

2 medium avocados, peeled, stoned and cut into large chunks

200 g black olives 100 g pine nuts  

300 g mixed salad leaves


  1. Put the couscous into a large bowl. Stir in the hot stock, Q.B.B. Pure Ghee, salt and pepper. Cover and leave to soak for 5 minutes.
  2. Place the salad ingredients in a salad bowl. Sprinkle the prepared couscous – either warm or cold.
  3. Toss well.
  4. Divide it into the serving plates

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