vicki-in-tucson
Well-known member
This is an easy, flavorful dish, adapted from The New York Times Cookbook. I usually serve it with rice (Thai rice with some feta mixed in).
Egyptian Kebabs
4 servings
2 whole chicken breasts
1/4 tsp salt
1/4 tsp tumeric
1/8 tsp dry mustard
1/2 tsp curry powder
1/8 tsp ground cardamom
1 tsp lemon juice
1 tsp vinegar
1 tablespoon yogurt (I use Greek Fage yogurt)
1 onion (quartered for skewers--I usually use 2 onions)
About 15-20 grape or cherry tomatoes
1. Cut chicken breasts into 1 inch pieces. Combine salt, tumeric, mustard, curry powder, cardamom, lemon juice, vinegar, and yogurt. Mix with chicken to coat, and let stand 1/2 hour.
2. Thread chicken, onions, and tomatoes on skewers, alternating until all ingredients are used.
3. Broil slowly, turning occasionally, over hot coals or in a kitchen broiler until the chicken is tender, about 10-15 minutes. Serve with rice.
Comments: I've doubled the marinade sometimes if it seems like it's not enough for the chicken. I bet you could leave the salt out as well, although I've never tried that. Enjoy!
Cheers,
Amanda
Egyptian Kebabs
4 servings
2 whole chicken breasts
1/4 tsp salt
1/4 tsp tumeric
1/8 tsp dry mustard
1/2 tsp curry powder
1/8 tsp ground cardamom
1 tsp lemon juice
1 tsp vinegar
1 tablespoon yogurt (I use Greek Fage yogurt)
1 onion (quartered for skewers--I usually use 2 onions)
About 15-20 grape or cherry tomatoes
1. Cut chicken breasts into 1 inch pieces. Combine salt, tumeric, mustard, curry powder, cardamom, lemon juice, vinegar, and yogurt. Mix with chicken to coat, and let stand 1/2 hour.
2. Thread chicken, onions, and tomatoes on skewers, alternating until all ingredients are used.
3. Broil slowly, turning occasionally, over hot coals or in a kitchen broiler until the chicken is tender, about 10-15 minutes. Serve with rice.
Comments: I've doubled the marinade sometimes if it seems like it's not enough for the chicken. I bet you could leave the salt out as well, although I've never tried that. Enjoy!
Cheers,
Amanda