Egyptian Kebabs

Egyptian Kebabs. Photo by deinemuse


Ingredients:
  • 2 boneless skinless chicken breasts
  • 3 tablespoons yogurt
  • ¼ teaspoon salt
  • ¼ teaspoon turmeric
  • 1⁄8; teaspoon dry mustard
  • ½ teaspoon curry powder
  • 1⁄8; teaspoon ground cardamom
  • 1 teaspoon lemon juice
  • 1 teaspoon white vinegar
  • ½ small onion , cut in half and broken up into layers
  • 4 small tomatoes , halved
  • 8 bamboo skewers
  • 1 lemon , cut in wedges
  • parsley
Directions:
  1. Cut chicken breasts into 1 inch cubes, 16 in total.
  2. Combine the yogurt, salt, turmeric, mustard, curry powder, cardamon, lemon juice and vinegar in a non reactive bowl. Add chicken cubes and let sit in fridge 30-45 minutes.
  3. Soak skewers in water.
  4. Thread chicken, onions and tomatoes onto skewers alternating as follows: chicken-onion-chicken-onion-tomato- onion-chicken-onion-chicken-onion.
  5. Grill or broil about 8-10 minutes, turning half way through cooking time.
  6. Garnish with parsley and serve with lemon wedges for squeezing on top.

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