Categories: chicken

Ingredients

• 1/2 cup plain yogurt
• 2 cloves garlic, finely chopped
• 1 1-inch piece ginger, peeled and grated
• 1/2 tsp. curry powder
• 1/4 tsp. ground cloves
• 1 Tbsp. grated lemon zest
• kosher salt and pepper
• 1 lb. boneless,, skinless chicken breasts, cut into 1 1/2-inch pieces
• 1 cup couscous
• 2 red peppers, cut into 1 1/2-inch pieces
• 1 Tbsp. oil, plus more for the grill
• 1/4 cup fresh mint, roughly chopped
• 2 oz. crumbled feta cheese (about 1/2 cup)

Directions

1. in a large bowl, combine the yogurt, garlic, ginger, curry powder, ground cloves, lemon zest, 2 Tbsp. lemon juice and 1/2 tsp. each salt and pepper. Add the chicken and let sit for 15 minutes.
2. Place the couscous in a large bowl, add 1 1/4 cups warm water, cover and let sit 15 minutes.
3. heat grill to medium-high.

4. Thread the chicken and peppers onto skewers. Lightly oil the grill and cook the kebabs, turning occasionally, until cooked through, 8 to 10 minutes.

5. Fluff the couscous with a fork and fold in the oil, the remaining Tbsp. lemon juice, then the mint and feta. Serve with the kebabs.

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