Athenian-Style Chicken Kabobs

Athenian-Style Chicken Kabobs

1 C plain low-fat yogurt
2 T lemon juice
1 clove garlic, minced
1 t dried oregano leaves
12 oz boneless, skinless chicken breast halves, cut into 1-in. pieces
1 medium red bell pepper, chopped into 1-in. pieces
1 medium zucchini, sliced into 1/4-in. pieces
1 large red onion, cut into wedges
1 (10 oz) package NEAR EAST Original Plain Couscous
1/2 C feta cheese, crumbled
2 T chopped fresh parsely (optional)

1. In a small bowl, combine yogurt, lemon juice, garlic and oregano. Thread chicken, red pepper, zucchini and red onion alternately onto 4 skewers; baste once with yogurt mixture. Discard yogurt mixture.
2. Grill or broil kabobs 4 to 5 inches from heat 3 to 5 minutes. Turn kabobs and grill an additional 3 to 5 minutes, or until chicken is no longer pink inside.
3. Meanwhile, prepare couscous according to package directions. Stir in feta and parsely, if desired. Serve kababs over bed of couscous.

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