Tumeric Scotch Bonnet Spice Chicken Kebabs/Couscous Grilled Vegetables
By: Caterer Michelle Williams

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TUMERIC SCOTCH BONNET SPICED CHICKEN KEBABS

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Ingredients
4 De-Boned Chicken Thighs *each thigh cut into 4 pieces
2 Cloves Garlic, minced
 ½ inch Fresh Ginger, grated
1 Small Onion Chopped or Scallion
1 Small Onion (diced large for threading on skewers)
 ½ Teaspoon Scotch Bonnet Pepper (finely chopped)
1 Small Sprig of Thyme, use leaves
 ½ Teaspoon Ground Coriander
 ½ Teaspoon Ground Cumin  
  ¼ Teaspoon Cinnamon
 1/3 Cup Yogurt
 ½ Cup Olive Oil
 ½ Teaspoon Lime or Lemon Juice
 ¾ Teaspoon Salt (or to taste as  desired
 ¼ Teaspoon All Purpose Seasoning Powder
 4 Wooden skewers soaked in water for 1-2 hours
 *Lemon Wedges (suggested for garnishing dish)
Directions
  1. Rinse     chicken thighs with a little lime or lemon juice, and a splash of vinegar. Rinse with water, drain thoroughly and pat dry. 
  2. Season chicken with garlic, ginger onion, pepper, herbs, spices, yogurt, oil,     salt and pepper. Seat aside and refrigerate until grill is prepared.
  3. Prepare an outdoor barbeque or grill with hot coals, for cooking the chicken.
  4. Thread wooden skewers with drained seasoned chicken thighs and diced onion
  5. Grill or barbeque the kebabs about 5 minutes on each side or until the inside is   cooked. Serve as appetizer with grilled flat bread or as an entrée with couscous.






COUSCOUS WITH GRILLED VEGETABLES
For Grilled Vegetables:

1 Medium Zucchini, cut into rounds or slices
 Red Onion, quartered
 2-3 Asparagus Spears or Green Beans
1 Green Sweet Pepper, cut in half deseeded
1 Yellow or Red Sweet Pepper, cut in half, deseeded
2 Small Carrots or 1 medium Carrot cut in long wide strips
2-3 Garlic Cloves, minced
3-4 Tablespoons Olive Oil
2 Tablespoons balsamic Vinegar
 ¼ Teaspoon Salt or to taste
Cracked Black Pepper

1. Place prepared vegetables (wash, drained and cut as instructed) into a medium 
    bowl and toss with garlic, olive oil, vinegar, salt and pepper.

2. Grill vegetables in batches until tender, about 2-3 minutes for each vegetable, allow  more time for harder vegetables, set aside to cool. Cover sweet peppers (bell peppers) when hot in a separate bowl which will soften charred skin and making it easier to peel off outer skin. Cut into desired lengths for serving with couscous.

3. Prepare couscous as directed below.


Chef’s note: Dish is an ideal example of Moroccan Jamaican fusion
For Couscous: 
 1 ¼ Cup Couscous (small or medium couscous)
1 ½ Cup Chicken or Vegetable Stock or Water (seasoned)
1 Tablespoon butter *optional
1 ½- 2 Tablespoons olive oil
 Zest of ½ a lemon
Salt and Pepper to taste

Garnish Fresh Parsley, chopped

 In a medium pot heat stock, add couscous and boil for1- 2 minutes. Remove from heat and stand for 5 minutes. 
 
Fluff with a fork and gently stir in butter or olive oil, lemon zest and season with salt and pepper to taste.  Stir in some of the grilled vegetables and leave the remainder to garnish sides and top of Couscous.
 
Place a Chicken Kebab on top of a bed of couscous or serve with stewed meat.





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