Skip to Content

View Additional Section Content

Grilled Chicken Skewers with Cumin Yogurt Sauce over Couscous

8 servings 


2 whole chicken breasts (1 pound each), skinless and boneless
1/3 cup lemon juice
3 tablespoons olive oil
1/4 cup dry white wine
6 cloves garlic, minced
2 bay leaves, crumbled
2 1/2 cups non-fat chicken broth
1 3/4 cups couscous
1/2 cup sliced green onions
Vegetable cooking spray

Ingredients for sauce

1 1/2 cups plain non-fat yogurt
2 tablespoons minced cilantro
1 teaspoon cumin seeds
1 clove garlic, minced


  1. Soak eight bamboo skewers in hot water for 30 minutes.
  2. Prepare cumin-garlic yogurt sauce by mixing all ingredients together. Cover and refrigerate for 15 minute. 
  3. Cut chicken into 3/4" chunks. In a medium bowl, mix lemon juice, oil, wine, garlic and bay leaves. Add chicken, turning to coat. Cover and refrigerate for 30 minutes or up to four hours. 
  4. In a 2- or 3-quart pan, bring chicken broth to a boil over high heat. Stir in couscous, cover, remove from heat and let stand while chicken is cooking. 
  5. Lift chicken from marinade, reserving marinade and thread on skewers. Place on a lightly sprayed grill, 4 to 6 inches above a solid bed of medium-hot coals or use a broiler or a grill pan on your stove. Cook for about 10 minutes, basting with reserved marinade and turning as needed. Cut meat to test that center is no longer pink. 
  6. With a fork, stir onions into couscous and fluff. Spoon couscous onto a platter and top with chicken skewers. Serve with yogurt sauce.


Per serving
Total calories 372
Fat 9 g
Carbohydrates 38 g
Cholesterol 73 mg
Protein 33g
Sodium 348 mg

Find a Physician
Search Our Directory


Schedule a


Grilled Chicken Skewers with Cumin Yogurt Sauce over Couscous