Egyptian Kebabs

From: Lettuce Eat

On Jul 4, 2009

Well I guess I'm in the minority. Made this last night and was supremely disappointed. VERY bland and tomatoes a bad addition.

From: Habibi

On Jan 24, 2009

I'm not sure about its authenticity, having lived in Egypt. But it is most certainly delicious!!! Thanks for posting!

From: Sandi (From CA)

On Feb 10, 2008

Phenomenally easy dish with an excellent result. I used red onions, but otherwise followed the recipe exactly. Served with tzatziki, pitas and Smashed Sandis, we were in heaven. My gas oven is new to me, so I had to be careful while broiling, moving the rack down a notch after the kebabs began to cook too quickly. Still, we like a little charcoal on the edges like a barbecue would afford and I got it with this method. Thank you so much, Toni! UPDATE 01-10-08: I can't imagine why it took so long to make these again, but it won't happen again. ;o) I found that broiling them on a middle-to-low rack for 5 minutes on each side was perfect. This time I served it with Dukkah and warmed mini pitas for a light dinner. YUMs were heard round the table!

From: Chessiegal

On Aug 21, 2006

Very good! Having a picky eater (hubby) who's not crazy about spices, made me want to try this and see. He loved it, and I did as well. Quick to prepare. I doubled the recipe, and I should have made more. Next time I will. We have metal skewers, which made the cooking time a bit faster. This is a definite keeper for us.