CatRat's Mediterranean Skewers

1.In a large bowl, combine the chicken cubes, olive oil, dried oregano, garlic powder, salt, and pepper. Mix well to coat the chicken evenly. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.

2.While the chicken marinates, prepare the ratatouille vegetables. In a separate bowl, toss the zucchini, bell pepper, red onion, and cherry tomatoes with a drizzle of olive oil, salt, and pepper. Set aside.

3.Preheat your grill or grill pan over medium-high heat.

4.Thread the marinated chicken and ratatouille vegetables onto the skewers, alternating between chicken and vegetables to create a colorful presentation. Leave a little space between each piece for even cooking.

5.Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (75°C).

6.While the skewers are grilling, prepare the couscous. In a medium saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork and stir in the toasted pine nuts.

7.To make the 'catnip' pesto, combine the basil leaves, Parmesan cheese, extra virgin olive oil, lemon juice, and catnip (if using) in a food processor. Blend until smooth, adding a little water if necessary to reach your desired consistency. Season with salt and pepper to taste.

8.Once the skewers are done, remove them from the grill and brush generously with the catnip pesto. Serve the skewers alongside the fluffy couscous, garnished with additional pesto if desired.