I followed the recipe to a T, except instead of making kabobs, lemon-olive couscous, and yogurt sauce in 30 minutes, I only made kabobs and it took me like 1.5 hours. Now friends, I'm going to share with you a little secret of mine. I'm a bad cook. Something always goes wrong and ruins my honest efforts to make a decent, edible meal. So long story short, this meal was no better than the others. A sign of things to come was when I asked Keith how long I should cook each side of the kabobs if I want them to be medium-rare (like the recipe states). Keith looked at me blankly for half a millisecond before saying "You can't eat chicken medium-rare, you'll get sick." I quickly explained that I was just following the recipe- which was technically using pork, in which case it would be totally acceptable to cook it medium-rare. Well, turns out I actually did undercook it because when i pulled the little chicken squares off the skewers, they were all still raw along the sides. Effffff. I was not having any part in this raw chicken business and no Salmonella was going to ruin my dinner. We put the chicken squares back on the grill to finish off the cooking.
Keith did not want to be the first one to taste death, so he waited for me to eat one so he could see my reaction. To my surprise, they were actually pretty good. They were really flavorful, which I expected based on the seasonings involved. Keith ate a few chickens, but kinda lost his appetite by inspecting every little spot of each bite to make sure it was full cooked. As my side dish, I made Rice Pilaf. And burnt it.
If you decide to try out this recipe, make sure to throw away every item you've used to cook it because there are some intense spices involved. I forgot to scrub the grill after I used it and the next morning the house smelled like I had fallen asleep in Saddam Hussein's armpit.