Spicy Moroccan Chicken Skewers

A delicious kebab served over couscous with a dollop of Greek yogurt on the side. Recipe is from Cooking Light. Prep time does not include marinating time.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1 1⁄2 tablespoons fresh garlic, minced
• 1 1⁄2 tablespoons  chili paste (such as sambal oelek)
• 2  tablespoons olive oil
• 1  teaspoon ground cumin
• 1⁄2 teaspoon ground coriander
• 5⁄8 teaspoon kosher salt, divided
• 4  chicken thighs, skinless, boneless (cut into 36 pieces)
• 1⁄2 yellow bell pepper, cut into 12 pieces
• 12  cherry tomatoes
•  cooking spray
• 1⁄4 cup  Greek yogurt

Directions

1. Combine first 5 ingredients in a small bowl; stir in 1/8 teaspoons salt. Scrap mixture into a zip-top plastic bag. Add chicken; seal. Marinate in refrigerator for 2 hours; turning after 1 hour.
2. Immerse 12 (8-inch) wooden skewers in water; soak for 30 minutes. Drain and pat dry,.
3. Preheat grill to medium-high heat. Remove chicken from marinade; discard marinade. Thread 3 chicken pieces, 1 pepper slice, and 1 tomato alternately onto each skewer, beginning and ending with chicken; sprinkle evenly with remaining 1/2 teaspoons salt. Arrange skewers on grill rack, coated with cooking spray, grill 4 minutes on each side or until done. Serve with yogurt.