Egyptian Kebabs

justcallmetoni's Note:

As a big fan of yogurt based marinades for chicken (for example Chicken Tikka), this one immediately caught my eye. Unlike Tikka, you only marinate this one for 30-45 minutes so it doesn't require much planning ahead. I have not tried this one yet but wanted to make it public for the Zaar World Tour. Cooking time include time to marinate the chicken.

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

• 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.

Reviews

[Lettuce Eat]

Well I guess I'm in the minority. Made this last night and was supremely disappointed. VERY bland and tomatoes a bad addition.

[Habibi]

I'm not sure about its authenticity, having lived in Egypt. But it is most certainly delicious!!! Thanks for posting!

[Sandi (From CA)]

Phenomenally easy dish with an excellent result. I used red onions, but otherwise followed the recipe exactly. Served with tzatziki, pitas and Smashed Sandis, we were in heaven. My gas oven is new to me, so I had to be careful while broiling, moving the rack down a notch after the kebabs began to cook too quickly. Still, we like a little charcoal on the edges like a barbecue would afford and I got it with this method. Thank you so much, Toni! UPDATE 01-10-08: I can't imagine why it took so long to make these again, but it won't happen again. ;o) I found that broiling them on a middle-to-low rack for 5 minutes on each side was perfect. This time I served it with Dukkah and warmed mini pitas for a light dinner. YUMs were heard round the table!