Delicious Summer Couscous and Chicken

Celebrity chef Wolfgang Puck joined "Good Morning America" to whip up some simple and savory dishes. Check out his recipes for chicken kabobs and a perfect couscous salad.

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Chicken Kabobs With Lemon and Thyme

Ingredients

2 tablespoons extra-virgin olive oil

2 tablespoons lemon juice

1 small shallot, minced

2 teaspoons chopped fresh thyme leaves

1 clove garlic, minced

1 teaspoon finely grated lemon zest

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 large boneless, skinless, chicken breast halves

2 lemons, each cut into 4 wedges

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Directions

In medium nonreactive bowl, whisk together the olive oil, lemon juice, shallot, thyme, garlic, lemon zest, salt, and pepper. Place in large, heavy-duty sealable plastic food-storage bag.

Using a fork, pierce each chicken breast all over several times to help the marinade penetrate. Cut each chicken breast into 8 large equally sized chunks. Put the marinade mixture in the plastic bag; add the chicken, seal the bag, and move the pieces around to coat them thoroughly. Put the bag in the refrigerator for about 1 hour.

Preheat the grill. Meanwhile, thread the chicken chunks onto 8 skewers, including a lemon wedge in the middle of each skewer.

Grill the kabobs until the chicken is nicely brown and cooked through, 8 to 10 minutes, turning the kabobs once. Serve on a bed of Couscous Salad (recipe follows).

Yield: Serves 4

Recipe Courtesy Wolfgang Puck