Egyptian Kebabs

Ingredients:

• 2 boneless skinless chicken breasts
• 3 tablespoons yogurt
• ¼ teaspoon salt
• ¼ teaspoon turmeric
• 1⁄8; teaspoon dry mustard
• ½ teaspoon curry powder
• 1⁄8; teaspoon ground cardamom
• 1 teaspoon lemon juice
• 1 teaspoon white vinegar
• ½ small onion , cut in half and broken up into layers
• 4 small tomatoes , halved
• 8 bamboo skewers
• 1 lemon , cut in wedges
• parsley

Directions:

1. Cut chicken breasts into 1 inch cubes, 16 in total.
2. Combine the yogurt, salt, turmeric, mustard, curry powder, cardamon, lemon juice and vinegar in a non reactive bowl. Add chicken cubes and let sit in fridge 30-45 minutes.
3. Soak skewers in water.
4. Thread chicken, onions and tomatoes onto skewers alternating as follows: chicken-onion-chicken-onion-tomato- onion-chicken-onion-chicken-onion.
5. Grill or broil about 8-10 minutes, turning half way through cooking time.
6. Garnish with parsley and serve with lemon wedges for squeezing on top.

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