Yogurt-Marinated Chicken Kabobs with Mint Quinoa

 Really the main thing I changed with this meal is halving the dipping sauce that goes along the side- it made way more than we used. I prepared the chicken earlier in the day and let it marinate bit longer. I kept it in the refrigerator and pulled it out 20 minutes before putting it on the grill. Once everything was skewered it was pretty quick from there.

Yogurt-Marinated Chicken Kabobs with Mint Quinoa
adapted from Simply Healthy Family

 Ingredients

10-12 metal or wooden skewers
1 1/2 cups plain fat free yogurt, divided
1 1/2 tsp. garam masala
1/2 tsp. curry powder
2 cloves garlic, minced
2 lbs. boneless, skinless chicken breasts, cut into 1 1/2 -inch pieces
2 red bell peppers, cut into 1-inch pieces
1 small yellow onion, cut into 1-inch pieces
1/4 cup crumbled low-fat feta
1-2 Tbsp. minced red onion
1 tsp grated lemon zest
2 Tbsp. chopped mint leaves, divided
1 cup quinoa, uncooked

Directions

1. If using wooden skewers, soak in water for at least 20 minutes. Meanwhile, combine yogurt, garam masala, curry and garlic in a zip lock bag. Add chicken, seal bag, and shake to coat. Let sit at room temperature for 20 minutes.

2. In a small bowl, combine remaining yogurt, feta, onion, lemon zest, and 1 Tbsp. of chopped mint leaves. Set aside.

3. Bring 2 cups of water to a boil. Rinse quinoa thoroughly in a sieve. Bring quinoa to a boil, turn heat down to a simmer and cook covered for 10 minutes, stirring occasionally. Remove lid, cook for about another 5 minutes. Cover when done and remove from heat.

4. Preheat grill to medium-high (spray before heating). Thread chicken, onion, and bell peppers onto skewers. Discard left over marinade. Grill kabobs, turning only once (pick them up with a large tong in the middle, instead of by the stick). Cook til juices run clear, 10-15 minutes.
 Serve kabobs with quinoa sprinkled with mint and a bit of the dipping sauce on the side.