Step 1

In a small bowl, whisk together all of the marinade ingredients (taste and adjust seasonings if desired).

Step 2

Cut the chicken into 2-3 inches pieces and add to the marinade. Gently toss making sure each piece is fully coated.

Step 3

Marinate for a minimum of 2 hours but up to 24 hours. I like to prep the chicken and let it marinate in the fridge overnight.

Step 4

Add the chicken pieces to skewers (I prefer using metal skewers, but if using wooden skewers, soak them in water for at least 30 minutes so they don't catch on fire). Gently shake any excess marinade off the chicken pieces, but don't remove all of it.

Step 5

I like to cook the skewers on the grill so they get nice and charred with some delicious smoky flavor! But you can also roast the chicken in the oven! I like to broil for the last 2-3 minute so you can still get some charred pieces. Chicken breasts are cooked through when the internal temperature reaches 165°F.

Step 6

Grill - Preheat grill to 400-450°F. Then cook the chicken skewers for 6-8 minutes on each side. Bake - Line a baking sheet with aluminum foil for easy clean up. Roast at 425°F degrees for 18-20 minutes or until cooked through. Then switch to broil for 2-3 minutes so that the edges can get a little crispy. If you want to bake the chicken, you can leave the chicken breasts whole if desired. You just may need to add a few extra minutes to the cooking time.

Step 7

In a large skillet, melt the butter over medium-high heat then add in the sliced shallots and garlic. Sauté for 5-7 minutes or until golden brown and crispy. Remove from the pan and set aside.

Step 8

Add in the couscous and toast for 3-5 minutes or until nice and golden. Make sure to stir frequently so it doesn't burn.

Step 9

Add in the vegetable stock, cumin, salt, and pepper and bring to a simmer. Reduce the heat and cover with a tight fitting lid. Simmer for 10-15 minutes or until the liquid is absorbed and the couscous is cooked through.

Step 10

Remove from the heat and stir in the crispy shallots and fresh mint.

Step 11

Finely grate the cucumber (I just use a box grater), then gently squeeze out any excess water and discard the liquid.

Step 12

In a large bowl, mix together the Greek yogurt, strained cucumber, garlic, olive oil, lemon juice, and mint. Season with salt and pepper to taste!

Step 13

Cover and chill for at least 30 minutes to let the flavors come together!

Step 14

Place the toasted pearl couscous into the bowl, then layer with the Greek yogurt chicken, tomato cucumber salad, and crispy chickpeas. Then top with crumbled feta and homemade tzatziki!

Step 15

Serve with warm pita or sourdough naan!

Step 16

If you have leftovers, I recommend storing all the components separately and assembling right before you're ready to eat, for best results!