Egyptian Kebabs Recipe - Cooking Index
Egyptian Kebabs Recipe - Cooking Index
| 2 x | Chicken | |
| 1/2 teaspoon | Curry powder- breasts skinned and boned | |
| 1/8 teaspoon | Ground cardamom | |
| 1 tablespoon | Yogurt | |
| 1 teaspoon | Lemon juice | |
| 1/4 teaspoon | Salt | |
| 1 teaspoon | Vinegar | |
| 1/4 teaspoon | Turmeric | |
| 8 x | Onion slices | |
| 1/8 teaspoon | Dry mustard | |
| 4 teaspoons | Tomatoes--halved (small) |
Cut each chicken into 16 squares.
Combine with the yogurt, salt, turmeric, mustard, curry powder, cardamom, lemon juice and vinegar and let stand for 1/2 hour.
Thread on skewers 2 chicken pieces, 1 slice of onion, 2 chicken pieces, 1/2 tomato. Repeat till all ingredients are used.
Cook slowly, turning occasionally and brushing with the marinade, over hot coals OR under the broiler till the chicken is tender, about 10 minutes.
Transfer to a hot platter, sprinkle with lemon juice and garnish with fresh tomatoes, green pepper rings and fresh mint or parsley.
Source:
Dave Frary
Average rating:
10 (1 votes)
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