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.

Makes 4 servings

ACTIVE TIME: 35 minutes

TOTAL TIME: 55 minutes

EASE OF PREPARATION: Easy

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

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 INFORMATION: Per serving: 201 calories; 5 g fat (1 g sat, 3 g mono); 66 mg cholesterol; 10 g carbohydrate; 29 g protein; 3 g fiber; 383 mg sodium.


Nutrition bonus: Vitamin C (220% daily value), Vitamin A (90% dv), Potassium (30% dv).


1/2 Carbohydrate Serving

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.)

MAKE AHEAD TIP: Equipment: Metal or bamboo skewers (see Tip)

These were absolutely wonderful - they took a little bit of time to skewer everything, but the flavor of the finished product was worth it. They were also extremely filling as well. A definite repeater in my recipe file.

Anonymous, Kingwood, TX

My family and I love this recipe. It is so easy to prepare and has great taste! I do marinate it for an hour or two at least. I don't use skewers I cut up the chicken and grill it outside on a grill pan. I always grill red peppers an onions until they almost carmelize and serve them with it. DEEELICIOUS! THANKS.

Robin, Laurel, MD