Spicy Moroccan chicken skewers

A few weeks ago at the lake we made these spicy Moroccan chicken skewers from Cooking Light.  They are super-simple, and a great grill recipe for the summer!  Don't forget the Greek yogurt to help cool things down- these guys are spicy!

SPICY MOROCCAN CHICKEN SKEWERS

Yield: 12 skewers

Ingredients

1 1/2 tablespoons minced fresh garlic

1 1/2 tablespoons chile paste (such as sambal oelek)

2 tablespoons olive oil 

1 teaspoon ground cumin

1/2 teaspoon ground coriander

5/8 teaspoon kosher salt, divided

4 skinless, boneless chicken breasts, cut into 36 pieces

1 yellow bell pepper, cut into 1-inch pieces

Cherry tomatoes 

Cooking spray

1/4 cup plain 2% reduced-fat Greek yogurt

Instructions

Combine first 5 ingredients in a small bowl; stir in 1/8 teaspoon salt. Scrape mixture into a zip-top plastic bag. Add chicken and seal bag. Marinate in refrigerator 2 hours, turning after 1 hour.

Preheat grill to medium-high heat.

Remove chicken from marinade; discard marinade. Thread chicken, peppers and tomatoes alternately onto each skewer, beginning and ending with chicken; sprinkle evenly with remaining 1/2 teaspoon salt. Arrange skewers on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Serve with yogurt. (I seasoned our yogurt with a squeeze of lime juice, cumin and salt for extra-kick).