Grilled Chicken Skewers with Cilantro Pesto and Kale Tabbouleh //

Grilled Chicken Skewers with Cilantro Pesto and Kale Tabbouleh




Yield 4 servings

This recipe is made with moist and tender marinated chicken thighs, with zesty cilantro pesto and surprisingly addictive kale tabbouleh.


For the cilantro pesto
For the kale tabbouleh
For the chicken skewers


For the cilantro pesto: Place all the ingredients in a blender or a food processor. Process until you reach a creamy and slightly grainy texture, adding more olive oil if needed. Transfer to an airtight glass container and store in the fridge for up to two weeks.

For the kale tabbouleh: Place the couscous in a bowl or a large measuring cup. Bring the vegetable broth or water to a boil, then pour over the couscous. Give it a stir, cover with plastic wrap and let rest and cool while you prepare the rest of the salad (or about 5 to 10 minutes).

In a large bowl, mix the chopped kale, parsley, and mint. In a small bowl, whisk together the olice oil, lemon juice, za’atar, and sea salt. Drizzle over the salad and mix well to coat the greens.

Fluff the cooked couscous with a fork, then add it to the salad (the couscous should only be warm or completely cooled to room temperature before adding it to the salad). Mix the salad to incorporate the couscous. Add the cherry tomatoes and radish slices, mix just to combine and transfer to a serving bowl.

For the chicken skewers: Whisk the olive oil, honey, and garlic together in a small bowl. Transfer to a resealable plastic bag and add the chicken thigh strips. Seal and refrigerate for several hours or overnight.

Preheat the grill, setting the burners on medium. Oil the grate. Drain the chicken from the marinade (discarding the marinade), then thread the strips on metal skewers. Season with sea salt and freshly ground black pepper. Grill the skewers about 4 minutes per side, or until the chicken is well marked and cooked through.

Serve immediately, drizzled liberally with cilantro pesto and sided by a generous scoop of kale tabbouleh.

Recipe Credit: Chicken skewers and cilantro pesto based on recipes by

Kale tabbouleh by Marie Asselin.

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Za’atar is a Middle-Eastern mix of spices that include thyme, sesame seeds, sumac, and salt.

Courses Snack, Appetizer, Main Course

Recipe by Food Nouveau at