Tandoori-Style Chicken Kabobs

Yield: 12 servings.

36 Tyson® Sticklers^™ Skewered Chicken, Ready-to-Cook, Unbreaded, Bulk, frozen

YOGURT MARINADE:
4 cups yogurt, plain
1/2 cup lemon juice, fresh
1/4 cup ginger, fresh, minced
2 Tbsp. garlic, fresh, minced
2 tsp. cumin, ground
2 tsp. salt
1/2 tsp. turmeric, ground
1/2 tsp. cayenne pepper, ground

EGGPLANT COUSCOUS:
1 Tbsp. olive oil
2 cups eggplant, fresh, medium dice
2 cups zucchini, fresh, medium dice
1 tsp. garlic, fresh, minced
2 cups couscous, prepared according to package directions, warm
1 Tbsp. mint, fresh chopped
to taste, salt to taste, white pepper, ground
3/4 cup tomato, fresh, diced
12 mint sprigs, fresh

Place chicken in full-size steam table pan. Combine yogurt marinade ingredients in bowl and whisk to blend. Pour 3 1/4 cups marinade over chicken, turning to evenly coat skewers. Cover and marinate below 40°F for 6 hours. Reserve remaining marinade for platter assembly.

For Eggplant Couscous: Heat oil in large sautè pan over medium heat. Add vegetables to oil and sautè for 3-5 minutes or until vegetables are tender-crisp. Add couscous and mint to vegetable mixture and toss to blend.

Heat for 2-3 minutes, or until mixture is fully heated and flavors are blended. Season to taste. Keep warm.

To Assemble Single Serving: Remove 3 skewers from marinade. Chargrill over medium heat for 6-10 minutes, turning frequently, or until chicken is no longer pink. Remove from grill and reserve.

Portion 1/2 cup couscous on plate, Drizzle 2 Tbsp. reserved marinade on plate and top with skewers. Garnish plate with 1 Tbsp. tomatoes and 1 mint sprig.