main meals

Ingredients

	1 1/4 pound(s) boneless, skinless chicken thigh(s), cut into 32 chunks (about 4 pieces per thigh)
	1 1/4 cup(s) plain fat-free yogurt, divided
	2 Tbsp tandoori spice mix
	1/2 cup(s) cucumber(s), English variety, diced
	3 Tbsp mint leaves, fresh, chopped
	1/4 tsp table salt
	1 medium red onion(s), cut into 16 wedges
	2 spray(s) olive oil cooking spray
	2 cup(s) cooked whole wheat couscous, kept warm

Instructions

• 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.
  
  
• To make sauce, in a small bowl, stir together remaining 3/4 cup of yogurt, cucumber, mint and salt until blended; refrigerate until ready to serve.
  
  
• 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.
  
  
• 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.