|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||3%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 2g||7%|
|Total Sugars 2g|
|Vitamin C 9mg||43%|
|*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.|
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.
"Yogurt in the marinade keeps these lean chicken breast skewers tender and juicy while grilling. The marinade is very easy, with flavors reminiscent of Middle Eastern cuisine. The skewers go great with accompaniments like pita, raita, zhug, or just rice and a green salad."—Danielle Centoni
2 tablespoons plain yogurt
2 teaspoons freshly squeezed lemon juice
2 teaspoons vinegar
2 teaspoons sea salt
1 dash freshly ground black pepper
1 teaspoon curry powder
1/2 teaspoon ground turmeric
1/2 teaspoon dry mustard
1/2 teaspoon ground cardamom
2 large boneless, skinless chicken breasts, cut into 1-inch cubes
1 onion, cut into 1-inch chunks
Tomato slices, for garnish
Green pepper rings, for garnish
4 mint or parsley leaves, thinly sliced, for garnish
Steps to Make It
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.
- If using wooden skewers, be sure to soak them in water for at least 30 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.
- 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.