Tropical Chicken Kebabs With Mango & Couscous Salad
These fruity skewers are great for adding some colour and exciting flavour to your summer BBQ. Our Ainsley Harriott Caribbean Inspired Couscous is the perfect side dish. Of course, if the weather isn’t ideal the kebabs can be cooked in a griddle pan to bring some sunny flavours to a dull day.
Method
In a large bowl, mix together the coconut milk, ginger, garlic, honey, lime zest and juice and hot sauce to taste. Season with salt and pepper. Remove a quarter of the marinade and set aside for basting later if you like. Add the chicken to the marinade and toss to coat well. Cover and put in the fridge to marinate for 1-2 hours.
Remove the chicken from the fridge 20 minutes before cooking to allow the meat to come up to room temperature.
Preheat a barbecue or griddle pan over a medium-high heat.
Thread the chicken onto skewers, alternating with pieces of pineapple. Drizzle or spray with a little oil and place directly on the grill of the hot barbecue or straight into the griddle pan. Cook for 12–15 minutes, turning and basting with the reserved marinade every few minutes, or until the chicken is cooked through and golden on all sides.
Meanwhile prepare the couscous according to the packet instructions and fluff with a fork to separate the grains. Allow to cool a little then toss through the coriander and mango pieces.
Serve the skewers with the couscous and lime wedges for squeezing.
Ingredients
- 200ml coconut milk or cream
- 4 cm root ginger, grated
- 2 cloves of garlic, minced
- 1 tbsp runny honey
- Juice and zest of 1 lime
- 1-2 tsp Caribbean hot sauce (more if you like things spicy)
- 4 chicken breasts or (6-8 chicken thighs), cut into 2-3cm pieces
- 1 small pineapple, peeled, cored and cut into 2-3cm pieces
- 2 x packets of Ainsley Harriott Caribbean inspired Couscous, to serve
- 1 mango, peeled and chopped
- 2 tbsp chopped coriander
- Lime wedges, to serve