Egyptian Kebabs

środa, 5 lutego 2014

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.

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