Sumac kebabs on couscous tabouli


Lebanese cuisine represents a celebration of life. It's fresh and flavorful array of recipes are both diverse and invigorating to the soul. It is no wonder that so many are enthralled by the delicacies offered in Lebanese cuisine. Kebab, a very well-known Mediterranean dish is the centerpiece of this recipe and consists of only the freshest ingredients and most savory spices such as garlic, coriander, parsley, mint and green onions. You will never look at Kebab the same way after sampling this delightful meal. Very soothing to the soul this recipe will make you a hit every time.


  • PREP: 10 mins
  • COOK: 40 mins
  • READY IN: 50 mins
  • CUISINE: Lebanon
  • COURSE: Main
  • SKILL LEVEL: Moderate


  • 6 pieces Chicken thigh fillets
  • 2 cloves Crushed Garlic
  • 1 tablespoon sumac
  • 1 teaspoon ground coriander
  • 2 tablespoons Virgin olive oil
  • 1 cup Chicken stock
  • 1 cup couscous
  • 1 cup coarsely chopped flat-leaf parsley
  • 1/2 cup coarsely chopped mint
  • 2 stalks trimmed and thinly sliced green onions
  • 250 grams cherry tomatoes cut in halves
  • 1/4 cup lemon juice
  • enough to serve Greek yoghurt
  • enough for 6 servings Pita bread
  • 12 bamboo skewers soaked in water for 15 minutes


  1. Before you begin cooking soak your bamboo skewers for 15 minutes to make them easier to work with and avoid them burning when you grill your kebabs.Begin by seasoning your meat. Take your chicken and place it in a bowl with the garlic, sumac, coriander and half the oil. Add salt and pepper and allow to soak up the seasonings for 10 minutes. Carefully thread the chicken onto bamboo skewers.
  2. Heat your char-grill pan or large frying pan over a high heat and add your chicken skewers one by one and cook turning them occasionally for 5-7 minutes or until they are golden brown and cooked all the way through. Remove the chicken kebabs from the heat and place on the side.
  3. While the skewers are resting bring the chicken stock to a boil in a medium saucepan over high heat. Remove the pot from the heat and add the couscous stirring to combine. Cover and set aside for 5 minutes allowing the couscous to expand while absorbing the chicken stock. Use a fork to fluff the grains and separate. Transfer the couscous to a bowl. Add the parsley, mint, onion, tomatoes, lemon juice and remaining oil and toss the mixture to combine. Season the mixture with salt and pepper to taste.
  4. Spoon the couscous into serving plates and place a kebab a top each plate. Serve immediately while hot along with the Greek yoghurt and pita bread.