Grilled Chicken Skewers with Basil Couscous: Your New Summer Obsession
Hey there, foodie friend! Picture this: golden sunlight streaming through the trees, the sizzle of chicken hitting a hot grill, and the kind of laughter that only happens when loved ones gather around a plate of seriously good food. That’s the magic of these Grilled Chicken Skewers with Basil Couscous—a recipe that tastes like summer itself. 🍋✨
Growing up, my dad was the Grill Master Supreme. Every weekend, he’d fire up that rusty old charcoal grill, and the whole neighborhood would suddenly remember they “forgot to return that garden tool” just to sneak a whiff of his legendary skewers. The secret? Keep it simple, let the grill do the work, and never—ever—skip the fresh herbs. This dish is my love letter to those backyard feasts: juicy chicken, charred veggies, and fluffy couscous brightened with zesty lemon and basil. It’s the kind of meal that turns Tuesday nights into mini-vacations and cookouts into core memories.
Whether you’re a grill newbie or a seasoned pro, this recipe is your ticket to easy, crowd-pleasing deliciousness. Let’s make some magic!
The Time I “Invented” Rainbow Skewers (Spoiler: Dad Wasn’t Impressed)
Let me take you back to 2004. Nine-year-old me, armed with a neon apron and a head full of Food Network dreams, decided to “elevate” Dad’s classic chicken skewers. “Why use boring green peppers?” I thought, raiding the fridge for every colorful veggie I could find. Zucchini? Check. Cherry tomatoes? Obviously. Purple onions? Art. I even added pineapple chunks because “sweet and savory is trendy, Dad!”
Fast forward 10 minutes: The tomatoes exploded like tiny flavor bombs, the pineapple caramelized into sticky lava, and my masterpiece skewers looked like a Jackson Pollock painting. Dad just laughed, tossed me an extra spatula, and said, “Kid, stick to the classics—but keep the zucchini.” Turns out, simplicity wins. These skewers? They’re that perfect balance of tried-and-true technique with just enough playful flair (minus the pineapple incident).
What You’ll Need (+ Chef-Approved Swaps!)
- 1 lb chicken breast, cut into chunks – Thighs work too for extra juiciness!
- 1 red & 1 yellow bell pepper, chopped – Swap in poblano for heat or mushrooms for earthy vibes.
- 1 zucchini, sliced – Summer squash or eggplant? Yes, chef!
- 1 small red onion – Soaks up smoky flavor like a dream.
- Olive oil, garlic powder, S&P – The holy trinity of quick marinades.
- 1 cup pearl couscous – Quinoa or orzo if you’re gluten-free!
- Fresh basil & lemon juice – Non-negotiables for that “sunshine in every bite” vibe.
Let’s Fire It Up: Skewer Secrets & Couscous Hacks
- Soak wooden skewers in water for 20 minutes (trust me, no flare-ups!).
- Thread like a pro: Chicken → pepper → onion → zucchini. Repeat! Pro tip: Leave ¼” space between pieces for even cooking.
- Grill on medium heat for 10-12 minutes, turning every 3-4 minutes. Look for those gorgeous grill marks—that’s flavor town!
- Cook couscous in salted boiling water (8-10 mins), then fluff with a fork. Add basil and lemon juice while warm—it’ll soak up the flavors!
- Rest skewers 3 minutes before serving. Patience = juicy chicken!
Plating Like a Pro (No Fancy Tools Required!)
Scoop that vibrant basil couscous onto a platter, top with skewers, and finish with extra basil confetti, lemon wedges, and a drizzle of good olive oil. Pair with icy lemonade or a crisp rosé. Boom—Instagram-worthy in 60 seconds. 📸
Mix It Up: 5 Flavor Twists
- Mediterranean: Add feta, olives, and oregano.
- Spicy BBQ: Brush skewers with sriracha-honey glaze.
- Vegan: Swap chicken for tofu or chickpeas.
- Low-carb: Serve over cauliflower rice.
- Herb Garden: Try mint or dill in the couscous.
Confessions of a Skewer Fanatic
True story: I once grilled these for a first date… and accidentally used cinnamon instead of paprika. (Spoiler: There was no second date.) Lesson learned: Label your spice jars! Over the years, I’ve tweaked this recipe 47 times (yes, I’m obsessive), but this version? It’s the GOAT. 🐐
Your Questions, Answered
Can I use metal skewers? Absolutely! Just grab ’em with an oven mitt—they get HOT.
Chicken drying out? Brushing with oil mid-grill keeps it juicy. Don’t overcook—165°F is perfect!
Make ahead? Skewers can chill marinated for 24 hours. Couscous? Best fresh but lasts 2 days in the fridge.
Nutrition Per Serving (Because You Asked!)
Calories: 460 | Protein: 35g | Carbs: 28g | Fat: 22g
Print
Grilled Chicken Skewers with Basil Couscous
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
1 lb chicken breast, cut into chunks
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 zucchini, sliced into thick rounds
1 small red onion, cut into chunks
2 tablespoons olive oil
1 teaspoon garlic powder
Salt and pepper to taste
1 cup pearl couscous (Israeli couscous)
1/4 cup fresh basil, chopped
2 tablespoons lemon juice
2 tablespoons olive oil (for couscous)
Instructions
Preheat your grill to medium heat.
Thread chicken, peppers, zucchini, and onion onto skewers. Brush with olive oil and season with garlic powder, salt, and pepper.
Grill skewers for 10-12 minutes, turning occasionally, until chicken is cooked through and veggies are charred.
Meanwhile, cook couscous according to package instructions. Drain and toss with olive oil, lemon juice, and chopped basil.
Serve the grilled skewers over the basil couscous, add a lemon wedge, and enjoy!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 460 per serving
- Fat: 22g per serving
- Carbohydrates: 28g per serving
- Protein: 35g per serving
Save for Later! 📌
Pin Title: 🌞 Grilled Chicken Skewers with Basil Couscous | Easy Summer Recipe
Pin Description: Fire up the grill! These juicy Grilled Chicken Skewers with Basil Couscous are summer on a plate—ready in 30 minutes! Perfect for cookouts, family dinners, or meal prep. Loaded with fresh veggies, lemon, and herbs, this healthy, protein-packed recipe is gluten-free adaptable and sure to become your new warm-weather favorite. 🍗🔥 #GrilledChicken #SummerRecipes #EasyDinner #HealthyEating #CookoutIdeas
