makes 4 skewers

Barbecued Chicken Shawarma Kebabs with Tabbouleh Couscous

The Middle Eastern aromatic spices of a shawarma made into easy chicken kebabs for the barbecue and served with a herby couscous tabbouleh. We’ve used our Spice Sensation to add a little hint of cumin and coriander to the salad, but this also works well with our Tomato and Chilli or our Lemon, Mint and Parsley Couscous.


Preheat a BBQ or a griddle pan over a medium-high heat.

In a large bowl mix together all of the ingredients for the marinade and stir to combine. Toss the chicken cubes in the marinade until well coated. Cover and leave to marinate for at least 20 minutes.

Prepare the couscous according to the packet instructions and fluff with a fork. Leave to cool. Add the spring onion, tomato, cucumber and herbs and gently toss to combine. Season with salt and add lemon juice to taste. Set aside.

Thread the chicken onto skewers. Once the BBQ or griddle pan is hot place the skewers onto the grill and cook for 4-6 minutes and then turn to cook the other side for another 4-6 minutes or until the chicken is cooked through.

Serve the kebabs alongside the tabbouleh and flatbreads and a nice spoonful of tahini dip.



  • 2 tbsp olive oil
  • 1 large garlic clove, grated
  • juice of ½ lemon
  • ½ tsp ground cardamom
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp cayenne pepper
  • ½ tsp allspice
  • ½ tsp ground black pepper
  • ½ tsp salt
  • ½ tsp dried mint
  • 5-6 chicken thighs, skinless and boneless, cut into 1 inch cubes
  • 1 x packet of Ainsley Harriott Spice Sensation Couscous
  • 2 spring onions, trimmed and sliced
  • 2 tomatoes, deseeded and diced
  • ¼ cucumber, diced
  • handful of fresh parsley leaves, chopped
  • handful of fresh mint leaves, chopped
  • ½ lemon, for squeezing
  • For the Tahini Dip
  • 4 tbsp Greek yoghurt
  • 1 tbsp tahini
  • ½ lemon, for squeezing
  • Flatbreads, to serve