Tuesday, July 07, 2009

Yogurt-marinated Chicken Kebabs with Israeli couscous

I'm a vegetarian craving protein and so I've been adding a little more chicken to my diet. But since I don't actually like meat, I'm very particular. When I found Israeli couscous at Trader Joe's I had to try this recipe I found online (originally from Sunset magazine). The one correction I would make is to add 1 teaspoon of salt to the couscous instead of 1 tablespoon. It was way too salty.

Yogurt-marinated Chicken Kebabs with Israeli Couscous

* 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.