Moroccan Chicken Kebabs

http://www.eatingwell.com/recipes/moroccan_chicken_kebabs.html

From EatingWell:  March/April 1994, The Essential EatingWell Cookbook (2004)

These North African-inspired kebabs are marinated for just 20 minutes in a vibrant blend of yogurt and spices. Served on a bed of couscous, they make a bright, exciting supper.

4 servings | Active Time: 35 minutes | Total Time: 55 minutes

Ingredients

• 1/4 cup nonfat plain yogurt
• 1/4 cup chopped fresh parsley, plus extra for garnish
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons lemon juice
• 1 tablespoon extra-virgin olive oil
• 3 cloves garlic, minced
• 1 1/2 teaspoons paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/8 teaspoon cayenne pepper
• 1 pound boneless, skinless chicken breasts, trimmed of fat and cut into 1-inch pieces
• 2 small bell peppers, (red and/or yellow), cored, seeded and cut into 1 1/2-inch pieces
• 1 medium zucchini, cut into 1/4-inch-thick rounds

Preparation

1. Stir together yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt, pepper and cayenne in a medium bowl. Add chicken and toss to coat well. Cover with plastic wrap and marinate in the refrigerator for 20 minutes.
2. Meanwhile, preheat grill or broiler. Blanch bell peppers in boiling salted water for 3 minutes. Remove with a slotted spoon and refresh with cold water. Blanch zucchini for 1 minute. Drain and refresh with cold water.
3. Alternate chicken cubes, peppers and zucchini on skewers. Grill or broil the kebabs until the chicken is no longer pink in the center, 3 to 4 minutes per side. Garnish with a sprinkle of chopped parsley.

Nutrition

Per serving : 201 Calories; 5 g Fat; 1 g Sat; 3 g Mono; 66 mg Cholesterol; 10 g Carbohydrates; 29 g Protein; 3 g Fiber; 383 mg Sodium; 600 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 3 1/2 lean meat, 1/2 fat

Tips & Notes

• Make Ahead Tip: Equipment: Metal or bamboo skewers (see Tip)

• When using wooden skewers, wrap the exposed parts with foil to keep them from burning. (Contrary to conventional wisdom, soaking skewers in water doesn't protect them.)