Diced chicken breast marinated in Chobani 0% yogurt, cooked on a chargrill and served with saffron cous cous and a spicy tomato salsa.
Preheat a chargrill until hot.
Peel and crush the garlic cloves with a pinch of salt.
Cut the chicken breasts into bite sized cubes.
Mix this with the dry spices, Chobani yogurt and the thyme.
Rub this mixture all over the chicken. Leave to marinate for at 15 minutes and then thread the chicken onto skewers.
To cook the chicken, scrape off most of the marinade and then cook the skewers for 3 minutes on each side. Make sure the chicken is cooked through before serving.
Mix the couscous with the salt and pepper, olive oil and saffron. Cover the couscous with boiling water in a heatproof bowl and then cover the bowl with cling film.
Leave the couscous to cook for 10 minutes.
Break up the couscous with a fork before serving.
Peel and finely dice the garlic. Finely dice the chilli. Pick the leaves from the coriander and roughly chop. Cut the cherry tomatoes into small pieces.
Mix this with the olive oil and seasoning. Squeeze in the juice from the lemon.
Fill a stainless steel ring with cous cous, place the chicken skewers on top and drizzle over the salsa.
«The yogurt is used in the marinade to give flavour to the skewers and will also tenderise the meat making it soft and succulent.»