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Mediterranean Ham Kebobs and Couscous



Quantity Ingredient
400 g (½ pkg.) Piller’s Maple Ham, cut into 16, 2.5 cm (1 inch) cubes
30 ml (2 Tbs.) olive oil
10 ml (2 tsp.) garlic, crushed
30 ml (2 Tbs.) lemon juice
5 ml (1 tsp.) dried basil
2 ml (½ tsp.) dried oregano
Salt and pepper, to taste
16 pieces red pepper, 2.5 cm (1”) squares
16 pieces green pepper, 2.5 cm (1”) squares
16 pieces sweet onion, 2.5 cm (1”) squares
16 black olives, large pitted
16 cherry tomatoes
8 wooden or metal skewers
Gluten-Free Couscous:
375 ml (1½ cups) rice or corn-based couscous
375 ml (1½ cups) low sodium, gluten-free chicken or beef stock
2 ml (½ tsp.) dried basil
7 ml (½ Tbs.) olive oil
22 ml (1½ Tbs.) lemon juice
Salt and pepper, to taste
30 ml (⅛ cup) crumbled feta cheese
60 ml (¼ cup) chopped basil
125 ml (½ cup) store-bought Tzatziki



In a zip lock bag combine ham cubes with olive oil, garlic, lemon juice, basil, oregano, salt and pepper and let marinate for a minimum of 1 hour. Thread two pieces of ham, vegetables, olives and tomatoes on each skewer. On a medium high heat grill kebobs for about 12 minutes, just until vegetables are charred and softened.

Meanwhile make couscous. Bring stock to a boil, add couscous and basil, cover and remove from heat. Let stand 5 minutes. Fluff with a fork and add remaining ingredients. Place couscous on serving dish, lay kebobs over top. Sprinkle with feta cheese and basil; serve with Tzatziki.