Yogurt-marinated Chicken Kebabs with Israeli Couscous
- 1/2 glasses plain low-fat yogurt, partitioned
- 2 teaspoons garam masala (see Notes)
- 1 teaspoon Madras curry powder
- 2 garlic cloves, minced
- 1 tablespoon in addition to 1 tsp. salt, separated
- 1/2 teaspoon newly ground dark pepper
- 1/2 pounds boned, cleaned chicken bosom, cut into 1/2-in. pieces
- 1/3 container disintegrated feta cheddar
- 3 tablespoons minced red onion
- 1 teaspoon finely destroyed new lemon get-up-and-go
- 2 tablespoons hacked new mint, isolated
- 1/2 containers Israeli couscous (see Notes)
- 2 teaspoons olive oil
- 2 medium red chime peppers, seeded and cut into 1/2-in. pieces
- Four 8-in. sticks
1.Consolidate 1 glass yogurt, garam masala, curry powder, garlic, 1 tsp. salt, and pepper in a huge resealable plastic sack. Include chicken, seal sack, and shake to coat. Let marinate 20 minutes at room temperature.
2.In a little bowl, mix together outstanding 1/2 container yogurt, the feta, onion, lemon pizzazz, and 1 tbsp. mint; put aside.
3.Bring 2 qts. water to a bubble and include 1 tbsp. salt. Include couscous and cook until delicate, 12 to 15 minutes. Deplete, come back to pot, and include olive oil. Cover to keep warm.
4.String chicken and ringer pepper onto metal sticks and dispose of marinade. Preheat a gas or charcoal barbecue to medium-high (you can hold your hand 1 to 2 in. above cooking grate just 3 to 4 seconds). Barbecue kebabs, turning once, until the point when chicken is carmelized and cooked through, around 10 minutes. Heap couscous on a platter, sprinkle with outstanding 1 tbsp. mint, and mastermind kebabs around it. Present with yogurt-feta sauce.