Grilled Tandoori Chicken and Red Onion Skewers with Couscous
Uncooked boneless skinless chicken thigh(s)
1¼ pound(s), cut into 32 chunks (about 4 pieces per thigh)
Plain fat free yogurt
1¼ cup(s), divided
Tandoori spice mix
½ cup(s), English variety, diced
3 tbsp(s), fresh, chopped
Uncooked red onion(s)
1 medium, cut into 16 wedges
Olive oil cooking spray
2 spray(s), (5 one-second sprays per serving)
Cooked whole wheat couscous
- Put chicken, 1/2 cup of yogurt and tandoori 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.
- Meanwhile, to make sauce, stir remaining 3/4 cup of yogurt, cucumber, mint and salt together in a small bowl 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 centre, about 7 to 9 minutes. Yields 2 skewers, about 1/4 cup of sauce and 1/2 cup of couscous per serving.