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Curried Chicken Kebabs With Minty Couscous

Rated : 
 by 9 people
Makes: 4 servings Prep 40 mins Cook 3 hrs View Nutrition Facts


  • 1 garlic clove, minced
  • 1/2 cup  plain low-fat yogurt
  • 3 tablespoons  peeled minced ginger
  • 2 tablespoons  honey
  • 2 tablespoons  plus 1 teaspoon fresh lime juice
  • 2 tablespoons  curry powder
  • 1 teaspoon  kosher salt
  • 1 pound  boneless, skinless chicken thighs, fat trimmed, cut into 1-inch chunks
  • Nonstick cooking spray
  • 2 cups  low-sodium chicken broth
  • 1 cup  whole-wheat couscous
  • 1 bunch scallions, thinly sliced
  • 3 tablespoons  chopped mint
  • 1 teaspoon  lime zest
  • Cilantro spring (optional)


1. In a medium bowl, whisk together garlic, yogurt, ginger, honey, 2 tablespoons lime juice, curry powder and salt. Reserve 1/4 cup yogurt mixture for serving.

2. Place chicken in a large reseal- able plastic bag. To marinate, add yogurt mixture, press air out of bag and seal. Turn to coat chicken; refrigerate 2 hours to 1 day.

3. Preheat the broiler, with the rack about 4 inches from heat. Line the bottom of the broiler pan with foil and coat the upper tray with cooking spray. Thread chicken onto 4 skewers and place on prepared pan; discard remaining marinade. Broil kebabs, turning once, until browned and cooked through, 8 to 10 minutes.

4. Meanwhile, bring broth to a boil in a medium saucepan over high heat. Add couscous and scallions; reduce heat and bring to a simmer. Cover, remove from heat and let sit until liquid is absorbed, about 5 minutes. Add mint, lime zest and remaining lime juice and fluff with a fork.

5. Serve couscous with chicken and reserved yogurt mixture and garnish with cilantro if desired.

Curried Chicken Kebabs With Minty Couscous
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