Athenian-Style Chicken Kebabs
Original Plain
Chicken / Poultry
  1. 1 cup plain fat-free yogurt
  2. 2 tablespoons lemon juice
  3. 1 clove garlic, minced
  4. 1/4 teaspoon, black pepper
  5. 1 teaspoon dried oregano leaves
  6. 12 ounces boneless, skinless chicken breast halves (about 3), cut into 1-inch pieces
  7. 1 medium red bell pepper, chopped into 1-inch pieces
  8. 1 medium zucchini, sliced into 1/4-inch pieces
  9. 1 large red onion, cut into wedges
  10. 2 small red potatoes, boiled until fork tender
  11. 1 package (10 ounces) NEAR EAST® Original Plain Couscous
  12. 1 teaspoon feta cheese crumbled
  13. 2 tablespoons chopped fresh parsley
Preparation Instructions
  1. In small bowl, combine yogurt, lemon juice, garlic, black pepper and oregano. Thread chicken, red pepper, zucchini, red onion and potatoe alternately onto 4 skewers; baste once with yogurt mixture. Discard yogurt mixture.
  2. Grill or broil kebabs 4 to 5 inches from heat 3 to 5 minutes. Turn kebabs and grill an additional 3 to 5 minutes, or until chicken is no longer pink inside.
  3. Meanwhile, prepare couscous according to package directions, except eliminate the oil. Stir in feta and parsley, if desired. Serve kebabs over bed of couscous.
4 Servings
20 Minutes
10 Minutes
Nutrition Information
Calories: 450; Calories from Fat: 25; Total Fat: 3g; Saturated Fat: 1g; Trans Fat: 0g; Cholesterol: 50mg; Sodium: 90mg; Total Carbs: 75g; Dietary Fiber: 6g; Sugars: 9g; Protein: 32g; Vitamin A: 30%; Vitamin C: 130%; Calcium: 10%; Iron: 15%;