Ingredients

• 1 1/4 pound boneless, skinless chicken thigh(s), cut into 32 chunks (about 4 pieces per thigh)
• 1 1/4 cup plain fat-free yogurt, divided
• 2 Tbsp tandoori spice mix
• 1/2 cup cucumber(s), English variety, diced
• 3 Tbsp mint leaves, fresh, chopped
• 1/4 tsp table salt
• 1 medium red onion(s), cut into 16 wedges
• 2 sprays olive oil cooking spray
• 2 cup cooked whole wheat couscous

Instructions

• 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.
  
  
  Learn more about healthy and delicious yogurt products from Stonyfield Farm.