Genevieve Taylor Chicken, Chorizo & Halloumi Kebabs with Buttered Spinach Couscous | UK BBQ Week

Ingredients

• MAKES 8 KEBABS, SERVING 4–6
• Ingredients
• 400g (14oz) chicken thigh fillets, cut into bite-sized pieces
• 2 x 250g (9oz) packs of halloumi, each chopped into 8 cubes
• 1 x 225g (8oz) spicy chorizo ring, sliced into thin (5–7mm/¼–in) rings
• For the marinade
• a bunch of fresh mint, finely chopped
• zest and juice of 1 lemon
• 2 cloves of garlic, crushed
• 2 tbsp olive oil
• salt and freshly ground black pepper
• 200g (1¼ cup) couscous
• 300ml (1¼ cups) hot chicken or vegetable stock
• 3 handfuls of baby spinach leaves, roughly chopped
• 25g (2 tbsp) butter, diced