Yogurt-marinated Chicken Kebabs with Israeli Couscous Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Margee Berry, Trout Lake, WA
Marinating chicken in yogurt and exotic spices makes these chicken kebabs ultra-tender and unbelievably flavorful.
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
Instructions
- 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.
- In a small bowl, stir together remaining 1/2 cup yogurt, the feta, onion, lemon zest, and 1 tbsp. mint; set aside.
- 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.
- 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.
- Note: Nutritional analysis is per serving.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Chicken Breast, Lemon.
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