Spicy Moroccan Chicken Skewers

Hubby was home today and made marinade for tonight’s dish. So all I had to do when I got home was assemble the skewers and make the couscous.. couldn't be any easier!   We both loved it and when it was finished; wished we had had more!  That’s a sign of a good meal!  Easy to make and the chicken was so tasty! 

Spicy Moroccan Chicken Skewers

Served with hot couscous.

1.5 T minced garlic

1.5 T chile paste

2 T olive oil

1 t cumin

½ t coriander

4 skinless boneless chicken thighs cut into 36 pieces

½ yellow pepper cut into 12 pieces

12 cherry tomatoes

cooking spray

½ c plain greek yogurt (2%)

Combine 1^st five ingredients in a small bowl; stir in 1/8 t salt.  Scrape mixture into zip lock plastic bag.  Add chicken and marinate in fridge for 2 hours turning after 1 hour.

Immerse 12 8 inch wooden skewers in water; soak 30 mins and pat dry.

Preheat grill to med high heat.

Remove chicken from marinade; discard marinade.  Thread 3 chicken pieces, 1 bell pepper and 1 cherry tomato alternatively onto each skewers; beginning and ending with chicken.  

Arrange skeweres on grill rack coated with cooking spray; grill 43 mins on each side or until done.  Serve with hot couscous and yogurt on the side.

Serves 4/3 skewers each / 204 calories.

Cooking Light Magazine