John Myers
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Chicken Skewers, Couscous Salad and Date and Apricot Dip
The perfect chicken skewers, couscous salad and date and apricot dip recipe with a picture and simple step-by-step instructions.
Meat and marinade:
- 3 Chicken breast fillets
- 4 tbsp Peanut oil
- 1,5 tsp Harissa paste
- 0,5 tsp Turmeric
- 1 tsp Chili powder (see link at the end of the recipe)
- 1 pinch Garam Masala
- Salt
Couscous Salad:
- 130 g Couscous
- 250 ml Boiling water
- 0,5 tsp Curry
- 0,5 tsp Cumin
- 0,5 tsp Turmeric
- 1 tsp Chili powder
- Salt
- 2 Garlic cloves
- 5 g Ginger
- 250 g Snack peppers colorful
- 60 g Spring onion rod
- 15 Dates
- 60 g Roasted and salted cashew nuts
- 2 tbsp Lemon juice
- 2 tbsp Organic lemon zest
- 1 tbsp Sugar
- 2 tbsp Toasted sesame oil
- 4 tbsp Peanut oil
- 3 tbsp Parsley smooth, roughly chopped
Dip:
- 50 g Dates
- 50 g Dried apricots
- 1 Garlic clove peeled and bumped
- 0,5 middle Onion
- 100 g Cream cheese
- 100 g Sour cream
- 5 tbsp Cream
- 0,5 tsp Curry
- 0,5 tsp Chili powder
- 1 pinch Cumin
- 1 tsp Harissa paste
- 6 tbsp Lemon juice
- 6 tbsp Organic lemon zest
- Salt
- 10 g Chopped pistachios
- 5 leaves Mint fresh, chopped
Skewers and marinade:
- Wash the fillets with cold water, dry them well and remove tendons and fat. Halve lengthways, halve the halves lengthways in the middle, but do not cut through completely and fold them apart lengthways. Mix the marinade with the spices and peanut oil, place all 6 meat strips in it and let it steep for at least 2 hours. Longer is also ok
Salad:
- Let the couscous soak according to the instructions on the packet. For me it was 130 g and 250 ml of boiling water with a swelling time of 10-15 minutes. Then loosen the couscous with a fork, mix it with all the spices, season with salt and let it steep. Peel, finely chop the garlic and ginger and fold in.
- Wash and dry the snack peppers, remove the stalk, cut in half and core. Cut the halves into small cubes. Clean the spring onions and cut into small rings. Cut the small onion at the bottom into cubes. Cut the dates into small cubes. Leave the cashew nuts as they are. Then add everything together with the oils, juice, zest and pinch of sugar to the cuoscous, mix well and leave to steep for at least 2 hours with the bowl closed. Before serving, season again, season if necessary and fold in the coarsely chopped parsley.
Dip:
- Roughly chop the dates and apricots. Peel the garlic and onion, chop coarsely. Put everything together with the cream cheese, sour cream and cream in a blender. When the mixture is still very slightly chunky, add all the spices and continue mixing. Then season with lemon juice, zest and salt to taste and keep mixing until the mixture is creamy. Then transfer to a bowl, fold in the pistachios for the “crunch” and a few finely chopped mint leaves for freshness.
Completion of skewers:
- Take the meat strips out of the marinade, dab one side with kitchen paper and brush them with 2 teaspoons of the dip. Then roll up into a snail (is very slippery) and always stick 2 of them flat on a metal or wooden skewer. (Moisten wooden skewers a little beforehand for grilling) The grilling time is approx. 5 – 7 minutes on each side. If you have a grill mat, you should use it. But they don’t necessarily have to be cooked on the grill, they can also be cooked in a grill or normal pan.
- Then arrange everything, let it taste ………… and dream of the next vacation …, -)))
- Make your own Asian spice mixes for stocks
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