Ingredients
Egyptian Chicken Kabobs with Mint Potato Salad:
- 1 lb (0.5 kg) boneless, skinless chicken breast(s)
- 1/4 cup (60 mL) plain yogurt, 1% MF
- 1/4 tsp (1.25 mL) turmeric
- 1/4 tsp (1.25 mL) mustard powder
- 1/2 tsp (2.5 mL) curry powder
- 1/8 tsp (0.5 mL) cardamom, ground
- 1 tbsp (15 mL) lemon juice
- 1 red onion(s), quartered
- 2 tomato(es)
- 1 lemon
- - parsley, for garnish
Mint Potato Salad:
- 6 red potatoes, medium
- 1/4 cup (60 mL) mint, fresh, minced
- 2 cloves garlic, crushed
- 1/4 cup (60 mL) extra virgin olive oil
- 1/4 cup (60 mL) cider vinegar
- 1 tsp (5 mL) salt
- pepper, freshly ground
Instructions
- Egyptian Chicken Kabobs with Mint Potato Salad
- 1 Cut chicken into sixteen cubes.
- 2 Combine yogurt, turmeric, mustard and curry powder, cardamom and lemon juice. Pour over chicken and marinate in the refrigerator for at least an hour.
- 3 Soak skewers in warm water for 20-30 minutes.
- 4 Thread chicken, onion and tomatoes onto skewers alternating between the three ingredients.
- 5 Grill or broil about 8-10 minutes, turning half-way through cooking.
- 6 To serve, garnish with parsley and serve with lemon wedges for squeezing on top. Serve with potato salad.
- Mint Potato Salad
- 1 Cut potatoes into bite-size pieces. Boil until tender and keep warm.
- 2 Mince fresh mint and add to potatoes.
- 3 Finely mince garlic with garlic press. Place garlic in small bowl and mix well with sea salt. Mix in the garlic mixture and the oil and vinegar with the potatoes. Season with more sea salt and fresh ground black pepper, if necessary.
- 4 Serve warm potato salad with Egyptian Kebabs.