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Paprika chicken kebabs with cous cous

Paprika chicken kebabs with cous cous


These smoky chicken kebabs are low in saturated fat - serve them with homemade fruity cous cous for a speedy weeknight barbecue.

  • Feeds 2 Feeds 2
  • Ready in 20 minutes

Each serving contains

  • Energy
    2341kj 556kcal
  • Fat
    Med 25%
  • Saturates
    Low 14%
  • Sugar
    Low 21%
  • Salt
    Low 6%

% of adult’s reference intake | Carbohydrates per serving : 47g


  • 2 tsp paprika
  • 3 tsp Co-op Fairtrade light brown soft sugar
  • 2 tbsp Co-op olive oil
  • 2 oranges, 1 zested and juiced,
  • 1 segmented
  • 1 pack Co-op British chicken mini breast fillets (about 380g)
  • 70g cous cous
  • ½ x 400g can chick peas, drained and rinsed
  • ½ red onion, finely sliced
  • Handful flat leaf parsley, chopped
  • Co-op tzatziki, to serve (optional)


  1. In a large dish, mix the paprika, sugar and oil with half the orange zest and a quarter of the juice
  2. Season, add the chicken and toss well to coat
  3. Thread onto skewers, then cook on a hot griddle or barbecue for 6-7 mins each side, until charred and cooked through
  4. Meanwhile, put the cous cous and chick peas in a dish, then pour over 100ml boiling water, cover and set aside for 5 mins
  5. Put the sliced red onion in a small dish with half the remaining orange juice and set aside
  6. Fluff up the cous cous with a fork
  7. Stir in the orange segments, the remaining juice and the parsley, then season
  8. Serve the kebabs and cous cous with the citrussy onion, scatter over the remaining zest, then finish with a spoonful of tzatziki, if using

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