Moroccan Chicken Skewers

Enjoy colorful Moroccan spicy chicken cooled with minty yogurt served with vegetable filled tabbouleh.

Moroccan Chicken Skewers

(modified from original recipe from Cooking Light)

Serves 4

• 1 ½ tablespoons minced fresh garlic
• 1 ½ tablespoons chile paste (such as Sambal Oelek)
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• 5/8 teaspoon kosher salt (DIVIDED)
• 4 skinless boneless chicken thighs, trimmed and cut in to 36 pieces
• ½ yellow bell pepper, cut in to 12 pieces
• 12 cherry tomatoes
• Cooking spray
• ¼ cup plain 0% fat Greek yogurt
• 1 tablespoon fresh mint, chopped
• 1 tablespoon fresh parsley, chopped

Combine first five ingredients (garlic – coriander) in a large ziptop storage bag; stir in 1/8 teaspoon salt. Add chicken; seal bag and marinate in refrigerator for 2 hours, turning occasionally.

Immerse 12 (8 inch) wooden skewers in water; soak 30 minutes. Drain and pat dry.

Combine yogurt, mint and parsley in a small bowl; set aside.

Preheat the grill to medium-high heat.

Remove chicken from marinade; discard marinade. Thread 3 chicken pieces, 1 pepper piece and 1 tomato alternately onto each skewer. Sprinkle evenly with the remaining ½ teaspoon salt. Arrange skewers on the grill rack coated with cooking spray; grill 4 minutes on each side or until done. Serve with the herbed yogurt.

Nutritional Info/Serving: Calories 204, Fat 10 g, Protein 19 g, Carbs 8 g

21 Day Fix Container Equivalents/Serving:  1 Red, 0.5 Green, 0.5 tsp