Photo: Iain Bagwell; Styling: Dan Becker
YieldsMakes 4 servings
AuthorMargee Berry, Trout Lake, WA,
Marinating chicken in yogurt and exotic spices makes these chicken kebabs ultra-tender and unbelievably flavorful.

How to Make It

Step 1
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.

Step 2
2

In a small bowl, stir together remaining 1/2 cup yogurt, the feta, onion, lemon zest, and 1 tbsp. mint; set aside.

Step 3
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.

Step 4
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.

Step 5
5

Note: Nutritional analysis is per serving.

Ingredients

 1 1/2 cups plain low-fat yogurt, divided
 2 teaspoons garam masala (see Notes)
 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 (see Notes)
 2 teaspoons olive oil
 2 medium red bell peppers, seeded and cut into 1 1/2-in. pieces
  Four 8-in. skewers

Directions

Step 1
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.

Step 2
2

In a small bowl, stir together remaining 1/2 cup yogurt, the feta, onion, lemon zest, and 1 tbsp. mint; set aside.

Step 3
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.

Step 4
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.

Step 5
5

Note: Nutritional analysis is per serving.

Yogurt-marinated Chicken Kebabs with Israeli Couscous