Egyptian Kebabs

Course : Grilling
Serves: 5
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2 whole chicken - breasts--skinned and boned
1/2 teaspoon curry powder
1/8 teaspoon ground cardamom
1 tablespoon yogurt
1 teaspoon lemon juice
1/4 teaspoon salt
1 teaspoon vinegar
1/4 teaspoon turmeric
8 slices onion thin slices
1/8 teaspoon dry mustard
4 small tomatoes--halved

Preparation / Directions:

Cut each chicken into 16 squares. Combine with the yogurt, salt, turmeric, mustard, curry powder, cardamom, lemon juice and vinegar and 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, about 10 minutes. Transfer to a hot platter, sprinkle with lemon juice and garnish with fresh tomatoes, green pepper rings and fresh mint or parsley.

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