Tandoori Chicken Skewers

Ingredients:
1 ½ pounds boneless, skinless chicken thighs, cut into 32 pieces
½ cup Non-Fat Plain Yogurt
2 Tbsp Tandoori spice mix
2 medium red onions, cut into 8 wedges each
1 large sweet red pepper, seeded and cut into 24 pieces

Instructions:
Put yogurt and tandoori spices into a large, resealable plastic bag and mix by squeezing the sealed bag.  Add chicken pieces, reseal bag then turn to mix and coat chicken.  Refrigerate bag for at least 1 hour or up to 8 hours.

Preheat grill and, if using wooden skewers, soak skewers in water for about 30 minutes. Remove chicken from marinade, discard marinade. Thread chicken, onion wedges, and sweet red pepper onto 8 skewers, using 4 pieces of chicken, 2 onion wedges, and 3 red pepper pieces - best order is onion wedge, chicken, pepper, chicken, pepper, chicken, pepper, chicken, onion wedge. Coat chicken and veggies with cooking spray.

Grill skewers, turning often, until chicken is no longer pink in the center, about 7 to 9 minutes.

Yields 2 skewers per serving.

Special Information:
We enjoy grilling these skewers over charcoal. The smokey flavor really blends well with the tandoori seasonings. Tandoori is a spice mix from India and can be found in the ethnic section of most supermarkets.

To round out this dish, I serve it with either couscous or rice. A cup of cooked plain couscous will add 3 POINTS per serving. If you use a flavored couscous boxed mix, READ THE LABEL. Many of these mixes are much higher in POINTS than plain couscous. I enjoy the flavored mixes and use only ½ cup serivngs to keep the POINTS value down to no more than 3.