LIVE
Rating: 4.5 stars
12 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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

Margee Berry, Trout Lake, WA
This Story Originally Appeared On sunset.com

Gallery

Credit: Iain Bagwell; Styling: Dan Becker

Recipe Summary

total:
45 mins
Yield:
Makes 4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

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.

Nutrition Facts

569 calories; calories from fat 14%; protein 55g; fat 8.6g; saturated fat 3.5g; carbohydrates 64g; fiber 3.4g; sodium 1275mg; cholesterol 114mg.
Advertisement