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Title: Egyptian Kebabs
Yield: 6 Servings

Ingredients

      2    whole chicken
           -breasts--skinned and; boned
      1 tb yogurt
    1/4 ts salt
    1/4 ts tumeric
    1/8 ts dry mustard
    1/2 ts curry powder
    1/8 ts ground cardamom
      1 ts lemon juice
      1 ts vinegar
      8    thin onion slices
      4 sm tomatos--halved

Instructions

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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