Photo: Iain Bagwell; Styling: Dan Becker
Total Time
45 Mins
Makes 4 servings

Marinating chicken in yogurt and exotic spices makes these chicken kebabs ultra-tender and unbelievably flavorful.

How to Make It

Step 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

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

Step 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

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

Note: Nutritional analysis is per serving.

Chef's Notes

Garam masala is an Indian spice blend. Find it and Israeli couscous, also called pearl couscous, at specialty grocers and at Whole Foods Markets.

Ratings & Reviews

Jcraine's Review

August 25, 2012
I have made this several times and it is fantastic. One short cut. You can buy the premixed sauce/marinade at speciality store and it turns out just as good as making it from scratch. Fantastic meal!

AZSunshine5141's Review

August 02, 2012
This was FANTASTIC. A note to ssculver ... this is a recipe REVIEW. Prepare the recipe and then you can bash it if you still want to be the sodium police. If it has too much sodium for you LEAVE THE SALT OUT, for heaven sakes. I didn't use the full tablespoon of salt in the couscous and it was fine.

sabrinarobinson's Review

April 23, 2012

Hinano's Review

November 07, 2011
Love the kebab marinate!!! I will pair them with cilantro pesto from other recipe when I will host guests this week.

Rico62's Review

August 15, 2011

lfirebrand's Review

June 19, 2011
This is very tasty! Instead of red pepper, I used mushroom and grape tomatoes on my kabobs, and quinoa in place of Israeli couscous. Overall, this was incredibly tasty and pretty easy. I plan on using the leftovers tomorrow shredded in a quinoa tabbouleh salad. After I took the skewers off the grill I drizzled them with fresh lemon juice and served this with cauliflower roasted with garlic, lemon and olive oil. Delicious.

Missy71's Review

May 02, 2011
Very good, and fairly easy. Most time consuming is preparing the kababs. The sauce really does make the dish. My picky 6 year old even ate it!

QuickyChef's Review

April 25, 2011
I make this chicken often and serve it with warm pitas. The yogurt makes the chicken very tender.

carynrybs's Review

September 27, 2010
Excellent, even without the mint which I forgot. Will definitely make again!

falljunelaker's Review

August 21, 2009
This was really good. We made no changes to the recipe. The sauce makes the recipe. It made good lunch leftovers the next day, too.