Egyptian Style Chicken Kebabs Recipes

EGYPTIAN KEBABS

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.

EGYPTIAN KEBABS

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.

EGYPTIAN-STYLE CHICKEN KEBABS

Steps:

• Gather the ingredients.
• Combine the yogurt, lemon juice, vinegar, salt, black pepper, curry, turmeric, mustard, and cardamom in a large glass or plastic bowl.
• Add the cubed chicken to the bowl and toss to combine. Cover and refrigerate for 1 to 4 hours.
• Prepare a medium (350°F to 375°F) gas or charcoal grill fire. Remove the chicken pieces and thread onto skewers, alternating with pieces of onion, using about 5 pieces of chicken per skewer.
• Place the kebabs on the grill and cook for 10 to 12 minutes, turning occasionally, until cooked through and the internal temperature reaches 165 F.
• Serve garnished with tomato slices, green pepper rings, and fresh mint or parsley.

ANCIENT EGYPTIAN CHICKEN

Steps:

• If using boneless chicken pieces, cut into 1 inch cubes and place in a shallow non reactive container; if using whole birds, butterfly them; combine the ingredients for the marinade in a bowl and pour over the chicken. Cover and marinate in the refrigerator for at least 6 hours or overnight. Bring the meat to room temperature before cooking.
• While the meat is warming to room temp.Prepare a fire in a charcoal grill or preheat your oven broiler (griller) Remove the meat from the marinade, reserving the marinade. You can marinate for up to 48 hours if properly refrigerated.
• If using chicken cubes thread on to skewers. Place the skewers or butterflied or halved birds on the grill rack or a broilerpan and grill or broil until cooked through, basting with reserved marinade while cooking.
• Whole chicken (5-7 pounds) 22 minutes a pound, butterflied whole chicken (3-5 pounds) 45-50 minutes; whole cornish hens (18 -24 oz) 45-55 minutes; breast half, boneless (4 oz) 8-10 minutes a side, (6-8 oz) 10 -15 minutes a side; leg or thigh (4-8 oz) 10-15 minutes a side.

CHICKEN KEBABS

Steps:

• Mix yogurt, lemon juice, onion juice, olive oil, garlic, black pepper, and saffron together in a large bowl. Add chicken pieces to the marinade and toss to coat. Cover with plastic wrap and marinate, 8 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from marinade; thread through skewers. Discard unused marinade.
• Cook on the preheated grill, turning frequently, until golden brown on all sides and meat is no longer pink in the center, about 8 minutes per side.