Grilled Tandoori Chicken and Red Onion Skewers with Couscous

POINTS® Value | 6
Servings | 4
Preparation Time | 20 min
Cooking Time | 10 min
Level of Difficulty | Easy

main meals | Mix it up a little at your next backyard party and surprise your guests with these well-seasoned skewers instead of plain-old burgers. Bottled tandoori spice mix makes prep work a snap (just ease up on the amount if you can’t stand too much heat).

Ingredients

1 1/4 pound skinless chicken thigh(s), cut into 32 chunks (about 4 pieces per thigh)
1 1/4 cup plain fat-free yogurt, divided
2 Tbsp Tandoori spice mix
1/2 cup cucumber(s), English variety, diced
3 Tbsp mint leaves, fresh, chopped
1/4 tsp table salt
1 medium red onion(s), cut into 16 wedges
2 serving olive oil cooking spray, (5 one-second sprays per serving)
2 cup cooked couscous, whole-wheat variety

Instructions

Put chicken, 1/2 cup of yogurt and tandoori 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.

Meanwhile, to make sauce, stir remaining 3/4 cup of yogurt, cucumber, mint and salt together in a small bowl until blended; refrigerate until ready to serve.

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.

Grill skewers, turning often, until chicken is no longer pink in centre, about 7 to 9 minutes. Yields 2 skewers, about 1/4 cup of sauce and 1/2 cup of couscous per serving

Source: http://www.weightwatchers.ca/food/rcp/index.aspx?recipeid=97931