Egyptian-Style Chicken Kebabs

Egyptian Style Chicken Kebabs
Sabrina S. Baksh
Prep: 15 mins
Cook: 12 mins
Total: 27 mins
Servings: 4 to 5 servings
Nutritional Guidelines (per serving)
261 Calories
14g Fat
4g Carbs
27g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 to 5
Amount per serving
Calories 261
% Daily Value*
Total Fat 14g 18%
Saturated Fat 4g 20%
Cholesterol 84mg 28%
Sodium 1024mg 45%
Total Carbohydrate 4g 2%
Dietary Fiber 1g 4%
Protein 27g
Calcium 43mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These kebabs are marinated in classic Middle Eastern style spices. The use of yogurt in the marinade creates a thick sauce that sticks to the meat and holds the seasonings in place; the yogurt also creates a moist and juicy chicken kebab. Typical in Egyptian cuisine, the spices include curry powder, turmeric, dry mustard, and ground cardamom. The chicken is skewered along with slices of onion and the cooked kebabs are garnished with tomato, green pepper, and fresh mint leaves.


  • 2 tablespoons/30 mL plain yogurt
  • 2 teaspoon/10 mL sea salt
  • Dash black pepper
  • 1/2 teaspoon/2 1/2 mL turmeric
  • 1/2 teaspoon/2 1/2 mL dry mustard
  • 1 teaspoon/5 mL curry powder
  • 1/2 teaspoon/2 1/2 mL ground​ cardamom
  • 2 teaspoons/10 mL lemon juice
  • 2 teaspoons/10 mL vinegar
  • 2 large skinless boneless chicken breasts (cut into 1-inch cubes)
  • 1 onion (cut into 8 thin slices)
  • Garnish: tomato slices and green pepper rings
  • 4 mint leaves (thinly sliced), or a handful of chopped parsley

Steps to Make It

  1. Combine the yogurt, salt, black pepper, turmeric, mustard, curry powder, cardamom, lemon juice, and vinegar in a large glass or plastic bowl.

  2. Add the cubed chicken into the bowl, toss to combine, cover with plastic wrap, and place in the refrigerator for 1 to 4 hours.

  3. Preheat the grill to medium-high heat.

  4. Remove the chicken pieces and thread onto skewers, alternating with the sliced onion, using about 5 pieces of chicken per skewer.

  5. 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.

  6. Remove from the heat and garnish with tomato slices, green pepper rings, and fresh mint or parsley.

Recipe Tips

  • If using wooden skewers, be sure to soak them in water for at least 10 minutes before threading the chicken and onion. This will prevent them from splitting and burning.
  • When preparing the chicken breasts, cut the pieces into uniform size and the right shape for skewering. If uneven, the pieces will cook at different rates; if too large, the center can remain raw. Avoid crowding the pieces onto each skewer or else the chicken won't cook properly and the edges of each piece of meat will be undercooked.

Accompanying Recipes

These tender and juicy kebabs are perfect served alongside flavorful rice, such as a chickpea pilaf or basmati rice with lemon and dill. A saffron rice pilaf would also be a good choice, as would a simple lemon couscous or an Israeli couscous with chickpeas and vegetables. Add some grilled or roasted vegetables for a complete meal. To finish off your Egyptian-inspired dinner, present the national dessert of Egypt—an umm ali bread pudding. Unlike American bread pudding, this specialty is made with puff pastry, nuts, coconut, and pastry cream.