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, fresh, chopped
Uncooked red onion(s)
1 medium, cut into 16 wedges
Olive oil cooking spray
Cooked whole wheat couscous
2 cup(s), kept warm
- 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.