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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