Spicy Moroccan Chicken Skewers

By Reen

Cooking Light June 2012

Ingredients

• 1 1/2 tablespoons minced fresh garlic
• 1 1/2 tablespoons chile paste (such as sambal oelek)
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 5/8 teaspoon kosher salt, divided
• 4 skinless, boneless chicken thighs, cut into 36 pieces
• 1/2 yellow bell pepper, cut into 12 pieces
• 12 cherry tomatoes
• Cooking spray
• 1/4 cup plain 2% reduced-fat Greek yogurt

Preparation

Step 1

1. Combine first 5 ingredients in a small bowl; stir in 1/8 teaspoon salt. Scrape mixture into a zip-top plastic bag. Add chicken; seal. Marinate in refrigerator 2 hours, turning after 1 hour.
2. Immerse 12 (8-inch) wooden skewers in water; soak 30 minutes. Drain and pat dry.
3. Preheat the grill to medium-high heat.
4. Remove chicken from marinade; discard marinade. Thread 3 chicken pieces, 1 pepper piece, and 1 tomato alternately onto each skewer, beginning and ending with chicken; sprinkle evenly with remaining 1/2 teaspoon salt. Arrange skewers on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Serve with yogurt.