Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Yogurt-marinated Chicken Kebabs




Source of Recipe


Sunset, MARCH 2008






Recipe Introduction


These crowd-pleasing kebabs get an Indian kick from a marinade of curry, garam masala, and yogurt. Israeli couscous on the side is a nice change from typical pasta salad.





List of Ingredients



• 1 1/2 cups plain low-fat yogurt, divided
  
• 2 teaspoons garam masala
  
• 1 teaspoon Madras curry powder
  
• 2 garlic cloves, minced
  
• 1 tablespoon plus 1 tsp. salt, divided
  
• 1/2 teaspoon freshly ground black pepper
  
• 1 1/2 pounds boned, skinned chicken breast, cut into 1 1/2-in. pieces
  
• 1/3 cup crumbled feta cheese
  
• 3 tablespoons minced red onion
  
• 1 teaspoon finely shredded fresh lemon zest
  
• 2 tablespoons chopped fresh mint, divided
  
• 1 1/2 cups Israeli couscous
  
• 2 teaspoons olive oil
  
• 2 medium red bell peppers, seeded and cut into 1 1/2-in. pieces
  
• Four 8-in. skewers
  






Instructions



1. Combine 1 cup yogurt, garam masala, curry powder, garlic, 1 tsp. salt, and pepper in a large resealable plastic bag. Add chicken, seal bag, and shake to coat. Let marinate 20 minutes at room temperature.
   
2. In a small bowl, stir together remaining 1/2 cup yogurt, the feta, onion, lemon zest, and 1 tbsp. mint; set aside.
   
3. Bring 2 qts. water to a boil and add 1 tbsp. salt. Add couscous and cook until tender, 12 to 15 minutes. Drain, return to pot, and add olive oil. Cover to keep warm.
   
4. Thread chicken and bell pepper onto metal skewers and discard marinade. Preheat a gas or charcoal grill to medium-high (you can hold your hand 1 to 2 in. above cooking grate only 3 to 4 seconds). Grill kebabs, turning once, until chicken is browned and cooked through, about 10 minutes. Pile couscous on a platter, sprinkle with remaining 1 tbsp. mint, and arrange kebabs around it. Serve with yogurt-feta sauce.
   






Final Comments


Yield: Makes 4 servings