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Nutrition Facts
Serving Size 1 (202g) Recipe makes 4 servings
Calories 99
Calories from Fat 12		(13%)
Amount Per Serving		%DV
	Total Fat 1.4g	2%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 0.4g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 35mg		11%
Sodium 194mg		8%
Potassium 446mg		12%
Total Carbohydrate 8.3g		2%
	Dietary Fiber 2.6g	10%
	Sugars 3.3g
Protein 15.3g		30%
detailed view... how is this calculated?

Egyptian Kebabs

Recipe #138110 | 50 min | 10 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: justcallmetoni
Sep 20, 2005

As a big fan of yogurt based marinades for chicken (for example Chicken Tikka), this one immediately caught my eye. Unlike Tikka, you only marinate this one for 30-45 minutes so it doesn't require much planning ahead. I have not tried this one yet but wanted to make it public for the Zaar World Tour. Cooking time include time to marinate the chicken.

SERVES 4 (change servings and units)

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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Featured Reviews for This Recipe

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.

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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!

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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!

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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.

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