Rating: 4.5 stars
14 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 1
  • 5 star values: 11

Serve with hot cooked couscous. Give the couscous nutty flavor by toasting it in a hot pan before you rehydrate it.

Julianna Grimes
Recipe by Cooking Light June 2012

Gallery

Credit: Johnny Autry; Food Styling: Charlotte Autry; Prop Styling: Cindy Barr

Recipe Summary

hands-on:
9 mins
total:
2 hrs 9 mins
Yield:
Serves 4 (serving size: 3 skewers and 1 tablespoon yogurt)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

204 calories; fat 10.8g; saturated fat 2g; mono fat 6.1g; poly fat 1.6g; protein 19.3g; carbohydrates 7.8g; fiber 1.5g; cholesterol 72mg; iron 1.7mg; sodium 508mg; calcium 43mg.
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