Grilled Tandoori Chicken and Red Onion Skewers With Couscous

Total Time
Prep 20 mins
Cook 10 mins

These well-seasoned chicken skewers certainly beat plain grilled chicken. Bottled tandoori spice mix makes prep work a snap (just ease up on the amount if you can't stand too much heat). From W.W.

Ingredients Nutrition


  1. Put chicken, 1/2 cup of yogurt and 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.
  2. To make sauce, stir together remaining 3/4 cup of yogurt, cucumber, mint and salt in a small bowl until blended; refrigerate until ready to serve.
  3. 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.
  4. Grill skewers, turning often, until chicken is no longer pink in center, about 7 to 9 minutes. Serve skewers over couscous with sauce on the side. Yields 2 skewers, 1/2 cup of couscous and about 1/4 cup of sauce per serving.
Most Helpful

4 5

A nice, simple recipe - the red onions look and taste great in the mix. For the tandoori spice, I used the mix from Tandoori Style Chicken. I had mine over couscous and my son had his in pita and really liked it that way - so that may be my lunch tomorrow! Thanks for sharing!