Egyptian-Style Chicken Kebabs

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Labor day may have come and gone, but I am still here holding onto the last bits of summer. Or rather holding on to my last glass of cold rosé (and you can pry it from my cold dead hands’, Brett).

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September is such a strange month. It’s still summery during the day, but everything around me screams pumpkin spice and flannel. The nights are cool, which are my favorite because I am a sweatshirt hoarder, but I must admit I never quite know what to wear or what to cook.

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On that note, I have been hanging onto this kebab recipe that is fit for a summer day but the flavor is rich and savory for a great fall transition meal. It’s easy to assemble. I always cut way more onions and tomatoes than I need so there are always a few vegetable-only skewers.

This recipe is actually super personal for me as my parents used to make this constantly as a child growing up. It’s one of those simple family recipes that just tastes like nostalgia. My sister knows what I’m talking about! I honestly couldn’t believe it took me this long to share it.

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Besides what season this is fit for, what exactly “Egyptian-Style” is, or what my childhood was like- this dish is always an easy hit and a crowd-pleaser. One warning- your fingers will be stained yellow for a few days but it’s totally worth it.

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Egyptian-Style Chicken Kebabs

  • 1-1/2 lbs chicken breast, cut into 1″ cubes
  • 2 large tomatoes cut into 8ish wedges each
  • 1 large onion cut into 8 wedges (and I split them in half)
  • 2 Tbsp plain Greek Yogurt
  • 1 tsp curry powder
  • 1/2 tsp dry mustard
  • 1/2 tsp cardamom
  • 1/2 tsp turmeric
  • juice from half a lemon
  • salt and black pepper to taste
  • 6-8 skewers. If you use bamboo be sure to soak before.

Combine spices, yogurt, and lemon into a medium bowl. Mix in chicken and let marinate for at least 1 hour (I sometimes leave it overnight). Heat grill to high heat. Skewer your veggies and chicken, alternating onions, tomato, and chicken. Grill on high heat turning as needed for about 15 minutes. Until chicken is cooked through and onions are charred but tender.

Serve over rice

 

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