Spicy Moroccan Chicken Skewers

{Original recipe from Cooking Light June 2012 Issue}

1 1/2 T minced fresh garlic
1 1/2 T chile paste (I didn't find any so I just used tubed chopped chili's)
2 T olive oil
1 tsp ground cumin
1/2 tsp ground coriander
5/8 tsp kosher salt, divided
4 skinless, boneless chicken thighs cut into 36 pieces (I used chicken breasts)
1/2 a yellow bell pepper, cut into 12 pieces
12 cherry tomatos
cooking spray
1/4 cup plain 2% reduced-fat Greek yogurt

Serve with hot cooked couscous. Give the couscous nutty flavor by toasting it in a hot pan before you rehydrate it.

1. Combine first 5 ingredients in large bowl; stir in 1/8 tsp salt. Add chicken pieces to bowl and mix to coat it as evenly as possible. Put chicken in a ziplock bag and let marinate in the fridge for 2 hours.
2. If you're using wooden skewers let them soak in water for 30 minutes. Drain and pat dry.
3. Preheat the grill to medium-high heat.
4. Remove chicken from marinade. Thread 3 chicken pieces, 1 pepper piece, and 1 tomato alternately onto each skewer. Or just do it how ever the hell you want. 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.

Oh and don't forget the wine ;)

I'm no wine expert but this is a good one at a reasonable price.