CS Lebanese Chicken Skewers (Shish Tawook)

Make couscous - Combine stock, salt (portion for couscous), and butter in a saucepan. Cover and bring to a boil. Remove from heat. Stir in couscous and cover with lid. Let stand for ~5 minutes before fluffing with a fork. (Can be done up to 5 days ahead)

Onions / Bell peppers / Garlic / Parsley - Prep as directed. Store separately. (Can be done up to 5 days ahead)

Make marinade / sauce - Combine garlic, parsley, yogurt, lemon juice, tahini, oregano, salt (portion for marinade / sauce), cumin, and cinnamon. (Can be done up to 5 days ahead)

Marinate chicken - (If prepping right before cooking, get grill heating when chicken is nearly finished marinating.) Cube chicken. Tenderize with a fork and combine with first portion of marinade. Marinate for at least 30 minutes and up to 2 days. (Can be done 2 days ahead)

Skewers - If using wooden / bamboo skewers, soak in water for 10 minutes.

Make cucumber salad - Dice cucumbers. Toss with vinegar and olive oil. (Can be done 1 day ahead)

Assemble skewers - Alternate threading onions, bell peppers, and chicken (fold chicken over onto itself if the pieces are uneven) onto skewers. (Using two skewers together can make it easier to flip the skewers as they cook.) (Can be done 1 day ahead)

Heat grill to 450F / 232C. Clean grates and brush with some cooking oil.

Add chicken skewers to heated grill and turn to sear on all sides until chicken is cooked through, 5 to 7 minutes total. (Note: Remove a piece of chicken and check it for doneness if unsure.)

If couscous was made ahead, reheat in the microwave.

Give cucumbers a stir and season with some salt and pepper.

Serve chicken skewers and cucumber salad over couscous. Drizzle second portion of marinade / sauce (make sure that it hasn’t had any contact with raw meat) over top or serve it on the side for dipping. Enjoy!