Yogurt-marinated Chicken Kebabs with Israeli Couscous

Yogurt-marinated Chicken Kebabs with Israeli Couscous
Photo by Iain Bagwell

Ingredients

  • 2 teaspoons garam masala (see Notes)
  • 1 ½ pounds boned, skinned chicken breast, cut into 1 1/2-in. pieces
  • Four 8-in. skewers
  • 1 teaspoon Madras curry powder
  • 2 garlic cloves, minced
  • 1 ½ cups plain low-fat yogurt, divided
  • 2 medium red bell peppers, seeded and cut into 1 1/2-in. pieces
  • + 8 more ingredients
    • 2 teaspoons olive oil
    • 2 tablespoons chopped fresh mint, divided
    • 1 ½ cups Israeli couscous (see Notes)
    • 1 teaspoon finely shredded fresh lemon zest
    • 3 tablespoons minced red onion
    • 1 tablespoon plus 1 tsp. salt, divided
    • 1/3 cup crumbled feta cheese
    • ½ teaspoon freshly ground black pepper

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, a...

View full recipe at My Recipes

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