Egyptian Kebabs

Egyptian Kebabs

Time: 50 mins

Ingredients

• 2 boneless skinless chicken breasts
• 3 tablespoons yogurt
• 1/4 teaspoon salt
• 1/4 teaspoon turmeric
• 1/8 teaspoon dry mustard
• 1/2 teaspoon curry powder
• 1/8 teaspoon ground cardamom
• 1 teaspoon lemon juice
• 1 teaspoon white vinegar
• 1/2 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.