Grilled Tandoori Chicken And Red Onion Skewers With Couscous

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 1/4 lbs boneless skinless chicken thighs, cut into 32 chunks (about 4 pieces per thigh)
• 1 1/4 cups plain fat-free yogurt, divided
• 2 tablespoons tandoori spice mix
• 1/2 cup cucumber, english variety, diced
• 3 tablespoons mint leaves, fresh, chopped
• 1/4 teaspoon table salt
• 1 medium red onion, cut into 16 wedges
• olive oil flavored cooking spray (2 sprays)
• 2 cups cooked whole wheat couscous

Recipe

• 1 put chicken, 1/2 cup of yogurt and spice mix in a resealable plastic food storage bag. seal bag and turn to mix and coat. place bag on a plate and refrigerate on lowest shelf for at least 1 hour or up to 8 hours.
• 2 to make sauce, stir together remaining 3/4 cup of yogurt, cucumber, mint and salt in a small bowl until blended; refrigerate until ready to serve.
• 3 preheat grill. remove chicken from marinade; discard marinade. thread chicken and onion wedges onto 8 metal skewers, using 4 pieces of chicken and 2 pieces of onion per skewer. (if using wooden skewers soak them in water 30 minutes before use to prevent burning.) coat chicken and onions with cooking spray.
• 4 grill skewers, turning often, until chicken is no longer pink in center, about 7 to 9 minutes. serve skewers over couscous with sauce on the side. yields 2 skewers, 1/2 cup of couscous and about 1/4 cup of sauce per serving.