Spicy Chicken Kebabs Recipe
8 boneless, skinless chicken thigh, cut into 1-inch pieces
1 tablespoon paprika
1 tablespoon cumin
1 chime pepper, cut into 1-inch pieces
1 zucchini, cut into 1-inch pieces
2 tablespoons olive oil
legitimate salt and dark pepper
1 10-ounce box couscous
new mint, torn, for serving
Splash 8 wooden sticks in water for no less than 10 minutes. Heat oven.
Season the chicken with the paprika and cumin. String onto the sticks with the chime pepper and zucchini. Garish the chicken and vegetables with oil and season with salt and dark pepper. On a preparing sheet, cook the kebabs, turning once, until the chicken is cooked through, about 18 minutes.
In the interim, put the couscous in an extensive bowl and pour 1½ containers hot water . Cover and let stand for 5 minutes; cushion with a fork. Sprinkle with the mint and present with the kebabs.