Australia Day BBQ Chicken Skewers

If you are looking for a high fibre diet, this Char-grilled BBQ Chicken Skewers with Couscous Salad is full of it!  A serve of this contains almost half your daily dietary fibre requirements. Now that’s a great combination with a good amount of protein.

South Australia’s online butchers Meat At The Mount offers a selection of Bbq Chicken marinated meat and skewers. Check out what we offer in-store and for delivery.

  • 20 mins marinate + 10 Prep
  • 10 mins
  • Serves 4
  • ¼ cup (60ml) BBQ sauce
  • 1 ½ tablespoons red wine vinegar
  • ¼ cup (60ml) fresh orange juice
  • 500g chicken breast fillets, cut into 2.5cm pieces
  • 2 red onions, cut into wedges
  • 1 cup (190g) wholemeal couscous
  • 200g snow peas, trimmed, thinly sliced
  • 2 carrots, peeled, coarsely grated
  • ⅓ cup (55g) dried cranberries, coarsely chopped
  • ¼ cup chopped fresh flat-leaf parsley
  • 1 tablespoon extra-virgin olive oil

METHOD

1. Combine preferred BBQ sauce with a tablespoon of vinegar and a tablespoon orange juice in a shallow dish. Add chicken and turn to coat. Cover and place in fridge to marinate for at least 30 minutes

2. place chicken and onion alternately on 8 wooden or metal skewers. Heat a barbecue or chargrill over medium-high heat. Lightly spray skewers with oil and cook for 6-8 minutes or until chicken is golden and cooked through

3. Meanwhile, place couscous in a large heatproof bowl. Add 1 cup (250ml) boiling water and stir to combine, cover and set aside to steam for 3 minutes. Separate grains with a fork. Add snow peas, carrot, cranberries and parsley. To add a sweet touch, add butternut squash. Combine remaining orange juice, vinegar and olive oil. Add dressing to salad and gently toss together.

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