Photo of Grilled tandoori chicken and red onion skewers with couscous by WW

Grilled tandoori chicken and red onion skewers with couscous

Total Time
29 min
20 min
9 min
Whip up a flavorful twist on plain grilled chicken with these well-seasoned chicken skewers. The chicken can marinate up to eight hours so mix this two-ingredient marinade together in the morning before you leave for work. Bottled tandoori spice mix makes prep work a snap––just ease on the amount if you can't stand too much heat. And the yogurt tenderizes the boneless chicken. Putting the chicken and onion on skewers allows you to easily rotate them at the same time. Rice can be substituted for couscous if that's your preference.


Uncooked skinless boneless 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


½ cup(s), English variety, diced

Peppermint leaves

3 Tbsp, fresh, chopped

Table salt

¼ tsp

Red onion

1 medium, cut into 16 wedges

Olive oil cooking spray

2 spray(s)

Cooked whole wheat couscous

2 cup(s), kept warm


  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, in a small bowl, stir together remaining 3/4 cup of yogurt, cucumber, mint and salt 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.