Athenian-Style Chicken Kebabs

Total Time

30 Minutes

Servings

4

Ingredients

• 1 cup plain low-fat yogurt
• 2 tablespoons lemon juice
• 1 clove finely chopped garlic
• 1 teaspoon dried oregano leaves
• 12 ounces boneless, skinless chicken breast halves, cut into 1-inch pieces
• 1 medium red pepper, chopped into 1-inch pieces
• 1 medium courgette, sliced into 1/4-inch pieces
• 1 large red onion, cut into wedges
• 1 (10 ounce) package Plain Couscous
• 1/2 cup feta cheese, crumbled
• 2 tablespoons chopped fresh parsley (optional)

Instructions

1. In small bowl, combine yogurt, lemon juice, garlic and oregano. Thread chicken, red pepper, courgette and red onion alternately onto 4 skewers; baste once with yogurt mixture. Discard yogurt mixture.
2. Grill or grill kebabs 4 to 5 inches from heat 3 to 5 minutes. Turn kebabs and grill an additional 3 to 5 minutes, or until chicken is no longer pink inside.
3. Meanwhile, prepare couscous according to package directions. Stir in feta and parsley, if desired. Serve kebabs over bed of couscous.