If you’re craving a simple, fresh, and downright delicious meal that tastes like summer on a plate, you’ve got to try this Grilled Chicken Skewers with Basil Couscous Recipe. It’s one of those recipes I come back to over and over because it’s easy to make, incredibly flavorful, and perfect for any occasion—whether you’re firing up the grill for a casual weeknight or entertaining friends. Trust me, once you nail the balance between juicy grilled chicken and fragrant basil-infused couscous, you’ll be hooked.
Why You’ll Love This Recipe
- Bright and Fresh Flavors: The basil vinaigrette ties everything together with a zesty, herbaceous punch that keeps each bite lively.
- Simple Prep, Impressive Results: You don’t need to be a grill master to pull off juicy chicken and perfectly cooked veggies.
- Customizable and Versatile: Swap in your favorite veggies or adjust spice levels to make it your own.
- Great for Meal Prep or Entertaining: This dish keeps well, making leftovers just as delicious as fresh off the grill.
Ingredients & Why They Work
This Grilled Chicken Skewers with Basil Couscous Recipe uses simple, fresh ingredients that complement each other perfectly. The sweetness of the bell peppers and zucchini balances the savory, smoky chicken, while the basil vinaigrette brings brightness and depth. Pro tip: use fresh basil for that unmistakable fragrant note that really elevates the couscous and vinaigrette.
- Basil leaves: Fresh, aromatically sweet basil is key for the vinaigrette and adds a pop of herbal flavor to the couscous.
- Garlic clove: Adds subtle depth and a little kick to the vinaigrette, making every bite more exciting.
- Lemon juice: Provides bright acidity to balance the richness of the olive oil and smoky grilled chicken.
- Red wine vinegar: Another acid element that layers nicely with lemon to keep the vinaigrette lively.
- Olive oil: Use good quality for the vinaigrette — it adds smoothness and richness without overpowering the other flavors.
- Chicken breasts: Boneless and skinless, they cook quickly and stay tender when grilled properly.
- Bell peppers, red onion, zucchini: These veggies hold up well on the grill and give sweet, smoky flavors plus a variety of textures.
- Couscous: A light, fluffy base that soaks up the basil vinaigrette beautifully and contrasts nicely with the grilled meat and veggies.
- Kosher salt and pepper, garlic powder: The basics for seasoning chicken and veggies—you’ll want these to build flavor layers.
- Fresh basil (for serving): Adds freshness and a lovely visual punch when sprinkled over the finished dish.
Note:
Exact ingredients and measurements are listed in the recipe card below.
Make It Your Way
One of my favorite things about this Grilled Chicken Skewers with Basil Couscous Recipe is how flexible it is. You can easily change up the veggies or swap out chicken for shrimp or tofu if you’re cooking for different diets. I love adding a pinch of chili flakes to the marinade for a subtle spicy kick on cooler evenings. Seriously, don’t be shy about making it your own.
- Vegetable swaps: I once added grilled cherry tomatoes and asparagus to bring an extra burst of sweetness and crunch. The key is to pick veggies that grill well and keep roughly the same size.
- Protein variations: Try this recipe with shrimp or firm tofu for a quick, tasty twist – just watch your grilling time!
- Herb flexibility: If you don’t have fresh basil, fresh parsley or cilantro make a nice alternative in the vinaigrette.
- Make it spicy: Add crushed red pepper flakes or a dash of smoked paprika to your seasonings for a warm, smoky heat.
Step-by-Step: How I Make Grilled Chicken Skewers with Basil Couscous Recipe
Step 1: Whip Up the Basil Vinaigrette
I always like to start with the vinaigrette because it lets all those fresh basil leaves play nicely with garlic, lemon, and a splash of red wine vinegar. Just toss everything in a blender or food processor until smooth. This is where your kitchen starts to smell amazing, trust me. Be sure to taste and adjust salt and acid levels, it should be bright but balanced. I usually make extra so I can drizzle more over the finished skewers and couscous.
Step 2: Prepare the Couscous and Veggies
While the vinaigrette chills, cook your couscous—this only takes around 15 minutes and is a great time to chop your veggies. I like to cut the peppers, zucchini, and onion into chunks that roughly match the size of the chicken pieces. It helps everything cook evenly, so nothing ends up undercooked or mushy. Season the veggies lightly with salt and a sprinkle of garlic powder for extra flavor.
Step 3: Thread Your Skewers
This is where the fun starts—grab your skewers and alternate chicken chunks with veggies. I usually do about 4 to 5 pieces of chicken per skewer, interspersed with colorful veggies. This not only looks great but gives you varied bites with every forkful. Don’t forget to season the chicken well with salt, pepper, and some garlic powder before threading.
Step 4: Grill to Perfection
Whatever you do, make sure your grill is hot—this locks in juices and creates those gorgeous grill marks. Brush your skewers generously with the basil vinaigrette right before they go on to keep things moist and flavorful. Grill about 5 minutes per side, turning carefully with tongs every few minutes until your chicken’s cooked through and hits 165°F internally. It usually takes around 10 to 12 minutes total. Patience here pays off for juicy results!
Step 5: Dress the Couscous and Serve
While your chicken is on the grill, stir a few spoonfuls of that fresh basil vinaigrette into your couscous, along with some torn fresh basil leaves. This step brings everything together—the couscous acts like a fragrant bed for the chicken and veggies. When ready, plate the couscous, top with your gorgeous grilled skewers, and don’t be shy with that final drizzle of vinaigrette. It truly makes the dish sing.
Pro Tips for Making Grilled Chicken Skewers with Basil Couscous Recipe
- Use Uniformly Sized Chunks: Cutting chicken and veggies into similar sizes ensures everything cooks evenly and no surprises with under or overcooked bites.
- Keep the Grill Hot but Manage Flare-Ups: High heat locks in juices. If flare-ups happen, move skewers to a cooler part of the grill briefly to avoid a burnt taste.
- Don’t Skip the Vinegar and Lemon: The acidity in the vinaigrette brightens the flavors immensely—it’s what makes this recipe stand out from typical skewers.
- Check Internal Temperature: Using a meat thermometer to hit 165°F ensures safe, juicy chicken without guessing or overcooking.
How to Serve Grilled Chicken Skewers with Basil Couscous Recipe
Garnishes
I always finish with a sprinkle of fresh basil leaves—it adds that herbaceous kick and looks so inviting alongside the vibrant veggies. A squeeze of fresh lemon over the top is another habit of mine; it instantly wakes up the flavors. Sometimes I’ll throw on a few toasted pine nuts or chopped toasted almonds for some crunch, especially if I’m serving guests.
Side Dishes
Though the couscous stands as a perfect base, I love pairing this with a crisp green salad dressed simply with olive oil and lemon. For heartier meals, a side of roasted potatoes or grilled flatbread works wonderfully. And if you want some creamy contrast, a dollop of tzatziki or yogurt sauce on the side is delightful.
Creative Ways to Present
Hosting a summer cookout? Try serving the skewers family-style on a big wooden board with bowls of couscous and extra vinaigrette nearby for guests to help themselves. Or, for smaller gatherings, plate individual portions wrapped in large fresh basil leaves for a pretty, fragrant bite that feels fancy but is so easy to assemble.
Make Ahead and Storage
Storing Leftovers
I usually store leftover chicken skewers and couscous separately in airtight containers in the fridge. The vinaigrette keeps the chicken moist but storing separately means the couscous doesn’t get soggy overnight. Leftovers keep well for up to 3 days.
Freezing
If you want to freeze, I recommend freezing only the cooked chicken skewers, wrapped tightly in foil or plastic wrap, then placed in a freezer-safe container. The couscous doesn’t freeze as well since it can get mushy. Thaw overnight in the fridge before reheating.
Reheating
To reheat leftover skewers, pop them under the broiler or on a hot grill for a few minutes to refresh that grilled char without drying them out. Reheat couscous gently on the stovetop or microwave with a splash of water or broth to bring back its fluffy texture.
FAQs
-
Can I prepare the basil vinaigrette ahead of time?
Absolutely! The basil vinaigrette can be made up to 3-4 days in advance and kept in the fridge in a sealed container. It actually tastes better after the flavors have mingled for a bit.
-
What if I don’t have a grill? Can I cook the skewers another way?
Yes! You can broil the skewers in the oven or cook them on a grill pan over the stove. Just watch closely to avoid burning, and turn them frequently to mimic grilling.
-
How can I tell when the chicken skewers are done?
The best way is to check with a meat thermometer—internal temperature should reach 165°F. Otherwise, cut into a piece to make sure there’s no pink inside and juices run clear.
-
Can I use other grains instead of couscous?
Yes! Quinoa, bulgur, or even couscous alternatives like cauliflower rice work well. Just adjust cooking times according to the grain you choose.
Final Thoughts
I love this Grilled Chicken Skewers with Basil Couscous Recipe because it’s such a celebration of simple, fresh ingredients brought together with a little care and some flavorful touches. It hits all the right notes—juicy, herbaceous, colorful—and it feels festive without being fussy. Honestly, it’s become my go-to for summer gatherings and a comforting weeknight dinner alike. I can’t wait for you to try it and make it your own—let me know when you do!
Print
Grilled Chicken Skewers with Basil Couscous Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Low Fat
Description
This Summer Chicken Skewers with Basil Couscous recipe features juicy, grilled chicken and vibrant vegetables marinated with a fresh basil vinaigrette, served over fluffy basil-infused couscous. Perfect for warm-weather dining, these skewers are flavorful, easy to prepare, and ideal for outdoor grilling.
Ingredients
Basil Vinaigrette
- 1 cup tightly packed basil leaves
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- ½ tablespoon red wine vinegar
- Big pinch of kosher salt and pepper
- ⅓ cup olive oil
Chicken & Couscous
- 3 cups cooked couscous (from 1.5 cups dry)
- 1 pound boneless, skinless chicken breasts, cut into cubes
- 2 to 3 bell peppers, chopped
- 1 red onion, chopped
- 1 large zucchini, chopped
- Kosher salt and pepper, to taste
- Garlic powder, to taste
- Fresh basil, for serving
Instructions
- Prepare the basil vinaigrette: Add basil leaves, minced garlic, lemon juice, red wine vinegar, salt, pepper, and olive oil to a blender or food processor. Blend until smooth. Store any extra vinaigrette in a sealed container in the refrigerator for 3 to 4 days.
- Preheat the grill and cook couscous: Heat the grill to the highest setting. If the couscous is not cooked, prepare it now according to package instructions, which takes about 15 minutes.
- Prepare the vegetables: Chop bell peppers, red onion, and zucchini into chunks roughly the same size as the chicken pieces to ensure even cooking on the skewers.
- Season and assemble skewers: Season chicken cubes with salt and pepper. Thread skewers alternating pieces of vegetables and chicken, aiming for 4 to 5 chicken pieces per skewer. Make 5 to 6 skewers or as many as desired.
- Brush with vinaigrette: Place skewers on a baking sheet. Pour some basil vinaigrette into a bowl and brush it generously over the skewers. Season with additional salt, pepper, and garlic powder.
- Grill the skewers: Place the skewers on the grill and close the lid. Grill for 5 minutes, then turn gently with tongs. Continue grilling, turning once or twice more, for a total of 10 to 12 minutes until chicken reaches an internal temperature of 165°F.
- Mix couscous with basil: While chicken cooks, mix ¼ cup or more basil vinaigrette into the cooked couscous along with fresh basil leaves for flavor.
- Serve: Plate the basil couscous and top with the grilled chicken skewers. Drizzle additional basil vinaigrette over the dish for extra flavor and enjoy.
Notes
- To check doneness, use a meat thermometer to ensure chicken reaches 165°F internally.
- Vegetables can be varied based on season and preference, such as cherry tomatoes or mushrooms.
- For a spicier kick, add a pinch of red pepper flakes to the vinaigrette.
- If you don’t have a grill, skewers can be cooked under a broiler or on a stovetop grill pan.
- Prepare the vinaigrette in advance to allow flavors to meld.
