Serve with hot cooked couscous. Give the couscous nutty flavor by toasting it in a hot pan before you rehydrate it.
1 1/2 tablespoons minced fresh garlic
1 1/2 tablespoons chile paste (such as sambal oelek)
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon ground coriander
5/8 teaspoon kosher salt, divided
4 skinless, boneless chicken thighs, cut into 36 pieces
1/2 yellow bell pepper, cut into 12 pieces
12 cherry tomatoes
1/4 cup plain 2% reduced-fat Greek yogurt
How to Make It
Combine first 5 ingredients in a small bowl; stir in 1/8 teaspoon salt. Scrape mixture into a zip-top plastic bag. Add chicken; seal. Marinate in refrigerator 2 hours, turning after 1 hour.
Immerse 12 (8-inch) wooden skewers in water; soak 30 minutes. Drain and pat dry.
Preheat the grill to medium-high heat.
Remove chicken from marinade; discard marinade. Thread 3 chicken pieces, 1 pepper piece, and 1 tomato alternately onto each skewer, beginning and ending with chicken; sprinkle evenly with remaining 1/2 teaspoon salt. Arrange skewers on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Serve with yogurt.