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Egyptian Kebabs

By Peter Lenkefi

2 Whole chicken 1/2 ts Curry powder
-breasts--skinned and boned 1/8 ts Ground cardamom
1 tb Yogurt 1 ts Lemon juice
1/4 ts Salt 1 ts Vinegar
1/4 ts Tumeric 8 Thin onion slices
1/8 ts Dry mustard 4 sm Tomatos--halved

Cut each chicken into 16 squares. Combine with the yogurt, salt, tumeric,
mustard, curry powder, cardamom, lemon juice and vinegar and let stand for
1/2 hour. Thread on skewers 2 chicken pieces, 1 slie 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 tomatos,
green pepper rings and fresh mint or parsley.


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