Egyptian Kebabs

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

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.

chicken breasts, yogurt, salt, turmeric, dry mustard, curry powder, ground cardamom, lemon juice, white vinegar, onion, tomatoes, bamboo skewers, lemon, parsley

Taken from www.food.com/recipe/egyptian-kebabs-138110 (may not work)