Egyptian-Style Chicken Kebabs
OtherNon-vegetarian1620 min
These kebabs are marinated in classic Middle Eastern style spices. The use of yogurt in the marinade creates a thick sauce that sticks to the meat and holds the seasonings in place; the yogurt also creates a moist and juicy chicken kebab. Typical in Egyptian cuisine, the spices include curry powder, turmeric, dry mustard, and ground cardamom. The chicken is skewered along with slices of onion and the cooked kebabs are garnished with tomato, green pepper, and fresh mint leaves.
Ingredients
- 2 tablespoons/30 mL plain yogurt
- 2 teaspoon/10 mL sea salt
- Dash black pepper
- 1/2 teaspoon/2 1/2 mL turmeric
- 1/2 teaspoon/2 1/2 mL dry mustard
- 1 teaspoon/5 mL curry powder
- 1/2 teaspoon/2 1/2 mL ground​ cardamom
- 2 teaspoons/10 mL lemon juice
- 2 teaspoons/10 mL vinegar
- 2 large skinless boneless chicken breasts (cut into 1-inch cubes)
- 1 onion (cut into 8 thin slices)
- Garnish: tomato slices and green pepper rings
- 4 mint leaves (thinly sliced), or a handful of chopped parsley
Directions
- Combine the yogurt, salt, black pepper, turmeric, mustard, curry powder, cardamom, lemon juice, and vinegar in a large glass or plastic bowl.
- Add the cubed chicken into the bowl, toss to combine, cover with plastic wrap, and place in the refrigerator for 1 to 4 hours.
- Preheat the grill to medium-high heat.
- Remove the chicken pieces and thread onto skewers, alternating with the sliced onion, using about 5 pieces of chicken per skewer.
- Place the kebabs on the grill and cook for 10 to 12 minutes, turning occasionally, until cooked through and the internal temperature reaches 165 F.
- Remove from the heat and garnish with tomato slices, green pepper rings, and fresh mint or parsley.
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