Egyptian-Style Chicken Kebabs

Egyptian Style Chicken Kebabs
Sabrina S. Baksh
  • 27 mins
  • Prep: 15 mins,
  • Cook: 12 mins
  • Yield: Serves 4-5
Ratings (12)

These kebabs are marinated in classic Middle Eastern style spices. The use of yogurt in the marinade creates a thick sauce that sticks to meat and holds the seasonings in place. 

What You'll Need

  • 2 large skinless boneless chicken breasts (cut into 1 inch cubes)
  • 2 tablespoons/30 mL plain yogurt
  • 2 teaspoons/10 mL lemon juice
  • 2 teaspoons/10 mL vinegar
  • 1 teaspoon/5 mL curry powder
  • 2 teaspoon/10 mL sea salt
  • 1/2 teaspoon/2.5 mL turmeric
  • 1/2 teaspoon/2.5 mL dry mustard
  • 1/2 teaspoon/2.5 mL ground​ cardamom
  • Dash black pepper
  • 1 onion (cut into 8 thin slices)
  • 4 mint leaves (thinly sliced, or handful of chopped parsley)

How to Make It

Combine yogurt, salt, black pepper, turmeric, mustard, curry powder, cardamom, lemon juice and vinegar in a large glass or plastic bowl. Place cubed chicken into bowl, toss to combine, cover with plastic wrap, and place into refrigerator for 1-4 hours.

Preheat grill for medium high heat. Remove chicken pieces and thread onto skewers alternating with chopped onion, about 5 pieces of chicken per skewer.

Place kebabs on grill and cook for 10-12 minutes, turning occasionally, until done (internal temperature of 165 degrees F).  Remove from heat and serve. Traditionally garnished with tomato slices, green pepper rings, mint or parsley.