Last year I went on holiday to Egypt and when I go anywhere new, one of the main things I get excited about is trying all the food. Unfortunately I picked up a stomach bug on the second day and wasn’t completely well until the last day so I couldn’t really enjoy it all. I did manage to eat some absolutely fantastic grilled meats though which were really well marinated and tender. I’m not sure exactly what they were marinated in but they were really delicious.
So when this month My Kitchen My World went to Egypt, I was happy to have an excuse to finally make these kebabs. I have to say that the end result did not taste quite like anything I actually ate in Egypt so I can’t claim they are authentic. However, they tasted great and reminded of the holiday that inspired them.
300g chicken, chopped into large chunks
1/2 tsp dried mint
1/2 tsp dried parsley
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp cayenne pepper
Seeds from 3 cardamom pods
1 garlic clove, crushed
Juice of 1/2 lemon
1 1/2 tbsp yoghurt
How to make Chicken Shish Kebabs
1. Combine all the herbs and spices with the yoghurt. Stir well. Add the chicken and stir so it is coated on all sides in the sauce. Put in the fridge for at least 2 hours to marinate.
2. Thread the chicken onto skewers. Cook on a griddle pan, under the grill or barbecue. Serve with salad and pitta bread.