Egyptian Kebabs Recipes

Steps:

• Cut chicken breasts into 1 inch cubes, 16 in total.
• 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.
• Soak skewers in water.
• Thread chicken, onions and tomatoes onto skewers alternating as follows: chicken-onion-chicken-onion-tomato- onion-chicken-onion-chicken-onion.
• Grill or broil about 8-10 minutes, turning half way through cooking time.
• Garnish with parsley and serve with lemon wedges for squeezing on top.

Steps:

• KEBAB MARINADE Combine vinegar, salt and pepper, shake well.
• Marinate fish for at least 1 hour.
• Thread fish, fruit and vegetables onto skewers, alternating.
• Brush kebabs with remaining marinade.
• Place skewers on grill 4 inches above coals. Cook only until edges of fish begin to curl.

Steps:

• Cut each chicken breast into 16 squares.
• Combine with the yogurt, salt, tumeric, mustard, curry powder, cardamom, lemon juice and vinegar.
• 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 and juices run clear, about 10 minutes.
• Transfer to a hot platter.
• Sprinkle with lemon juice.
• Garnish with fresh tomatos, green pepper rings and fresh mint or parsley.