Grilled Tandoori Chicken and Red Onion Skewers With Couscous

"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."
 
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photo by patti k. photo by patti k.
photo by patti k.
Ready In:
30mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • 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.
  • 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.
  • 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 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.

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Reviews

  1. A nice, simple recipe - the red onions look and taste great in the mix. For the tandoori spice, I used the mix from Recipe #83276. 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!
     
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