- 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
- calories 569
- caloriesfromfat 14 %
- protein 55 g
- fat 8.6 g
- satfat 3.5 g
- carbohydrate 64 g
- fiber 3.4 g
- sodium 1275 mg
- cholesterol 114 mg
How to Make It
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.
In a small bowl, stir together remaining 1/2 cup yogurt, the feta, onion, lemon zest, and 1 tbsp. mint; set aside.
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.
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.
Note: Nutritional analysis is per serving.
Garam masala is an Indian spice blend. Find it and Israeli couscous, also called pearl couscous, at specialty grocers and at Whole Foods Markets.