Chicken Kebabs with Couscous

Warmer weather often calls for grilling kebabs on the barbecue. We found an alternative to outdoor grilling, but also gives you that same great taste. Not only do these chicken kebabs give you a summertime feel, they also offer some great health benefits too.

We like to encourage eating a well-balanced diet with lean meats and a variety of fruits and vegetables. Chicken breast is a lean protein and the turmeric added to the marinade is a natural anti-inflammatory, antimicrobial and antioxidant. Additionally, the side serving of couscous is rich in Selenium which may help lower your cancer risk.

Makes 2 servings.

1 cup lowfat plain yogurt
2 tsp lemon juice
1 tsp olive oil
1 tsp curry powder
2 cloves of garlic
½ tsp turmeric
½ tsp salt
8oz chicken breast

Couscous and Side Salad:
1 ½ cups cooked whole-wheat couscous
½ cup sliced cucumber
½ cup bell pepper
½ cup plum tomato
½ cup fresh parsley
2 tbsp diced red onion

Salad dressing:
2 tsp olive oil
2 tsp red wine vinegar
Pinch of salt
Pinch of sugar


Whisk 1/2 cup lowfat plain yogurt with 1 tsp lemon juice, 1/2 tsp each olive oil and curry powder, 1 crushed garlic clove and 1/4 tsp each turmeric and salt. Stir in 4 oz cubed chicken breast; cover and refrigerate 2 to 12 hours.

After chicken has had time to marinade, skewer the chicken and brush with 1 tsp olive oil; broil on rack, turning occasionally, until cooked through, about 15 minutes.

Top 3/4 cup cooked whole-wheat couscous with cooked chicken, and drizzle with 2 tbsp lowfat plain yogurt.

Serve with salad of 1/4 cup each sliced cucumber, bell pepper, plum tomato and chopped fresh parsley, and 1 tbsp diced red onion. For dressing, whisk a pinch each of salt, pepper and sugar with 1 tsp each olive oil and red wine vinegar.


Credit: Self