Egyptian kebabs

Yield: 6 servings

Measure Ingredient
2 \N Whole chicken breasts--skinned and boned
1 tablespoon Yogurt
¼ teaspoon Salt
¼ teaspoon Tumeric
⅛ teaspoon Dry mustard
½ teaspoon Curry powder
⅛ teaspoon Ground cardamom
1 teaspoon Lemon juice
1 teaspoon Vinegar
8 \N Thin onion slices
4 smalls Tomatos--halved

Cut each chicken into 16 squares. Combine with the yogurt, salt, tumeric, mustard, curry powder, cardamom, lemon juice and vinegar and let stand for ½ hour. Thread on skewers 2 chicken pieces, 1 slie of onion, 2 chicken pieces, ½ tomato. Repeat till all ingredients are used. Cook slowly, turning occasionally and brushing with the marinade, over hot coals OR under the broiler till the chicken is tender, about 10 minutes. Transfer to a hot platter, sprinkle with lemon juice and garnish with fresh tomatos, green pepper rings and fresh mint or parsley.

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