Yogurt-Marinated Chicken Kebabs With Israeli Cousco

Name: Yogurt-Marinated Chicken Kebabs With Israeli Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups plain low-fat yogurt, divided; 2 teaspoons garam masala (see Notes); 1 teaspoon Madras curry powder; 2 garlic cloves, minced; 1 tablespoon plus 1 tsp. salt, divided; 1/2 teaspoon freshly ground black pepper; 1 1/2 pounds boned, skinned chicken breast, cut into 1 1/2-in. pieces; 1/3 cup crumbled feta cheese; 3 tablespoons minced red onion; 1 teaspoon finely shredded fresh lemon zest; 2 tablespoons chopped fresh mint, divided; 1 1/2 cups Israeli couscous (see Notes); 2 teaspoons olive oil; 2 medium red bell peppers, seeded and cut into 1 1/2-in. pieces; Four 8-in. skewers

Servings: persons

1 1/2 cups plain low-fat yogurt, divided
2 teaspoons garam masala (see Notes)
1 teaspoon Madras curry powder
2 garlic cloves, minced
1 tablespoon plus 1 tsp. salt, divided
1/2 teaspoon freshly ground black pepper
1 1/2 pounds boned, skinned chicken breast, cut into 1 1/2-in. pieces
1/3 cup crumbled feta cheese
3 tablespoons minced red onion
1 teaspoon finely shredded fresh lemon zest
2 tablespoons chopped fresh mint, divided
1 1/2 cups Israeli couscous (see Notes)
2 teaspoons olive oil
2 medium red bell peppers, seeded and cut into 1 1/2-in. pieces
Four 8-in. skewers

1
Combine 1 cup yogurt, garam masala, curry powder, garlic, 1 tsp. salt, and pepper in a large resealable plastic bag. Add chicken, seal bag, and shake to coat. Let marinate 20 minutes at room temperature.
2
In a small bowl, stir together remaining 1/2 cup yogurt, the feta, onion, lemon zest, and 1 tbsp. mint; set aside.
3
Bring 2 qts. water to a boil and add 1 tbsp. salt. Add couscous and cook until tender, 12 to 15 minutes. Drain, return to pot, and add olive oil. Cover to keep warm.
4
Thread chicken and bell pepper onto metal skewers and discard marinade. Preheat a gas or charcoal grill to medium-high (you can hold your hand 1 to 2 in. above cooking grate only 3 to 4 seconds). Grill kebabs, turning once, until chicken is browned and cooked through, about 10 minutes. Pile couscous on a platter, sprinkle with remaining 1 tbsp. mint, and arrange kebabs around it. Serve with yogurt-feta sauce.
5
Note: Nutritional analysis is per serving.
6
Garam masala is an Indian spice blend. Find it and Israeli couscous, also called pearl couscous, at specialty grocers and at Whole Foods Markets.

486

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 cups plain low-fat yogurt, divided, 2 teaspoons garam masala (see Notes), 1 teaspoon Madras curry powder, 2 garlic cloves, minced, and more.

Yes, Yogurt-Marinated Chicken Kebabs With Israeli Couscous falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Yogurt-Marinated Chicken Kebabs With Israeli Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions