Photo of Grilled Tandoori Chicken and Red Onion Skewers with Couscous by WW

Grilled Tandoori Chicken and Red Onion Skewers with Couscous

Points® value
Total Time
30 min
20 min
10 min
These well-seasoned chicken skewers certainly beat plain grilled chicken. Bottled tandoori spice mix makes prep work a snap.


Uncooked boneless skinless chicken thigh

1¼ pound(s), cut into 32 chunks (about 4 pieces per thigh)

Plain fat free yogurt

1¼ cup(s), divided

Tandoori spice mix

2 tbsp(s)


½ cup(s), English variety, diced

Peppermint leaves

3 tbsp(s), fresh, chopped

Table salt

¼ tsp(s)

Red onion

1 medium, cut into 16 wedges

Olive oil cooking spray

2 spray(s), (5 one-second sprays per serving)

Cooked whole wheat couscous

2 cup(s)


  1. 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.
  2. 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.
  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 centre, about 7 to 9 minutes. Yields 2 skewers, about 1/4 cup of sauce and 1/2 cup of couscous per serving.