Egyptian Chicken Kabobs with Mint Potato Salad
Egyptian Chicken Kabobs
Mint Potato Salad
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Cut chicken into sixteen cubes.
Combine yogurt, turmeric, mustard and curry powder, cardamom and lemon juice. Pour over chicken and marinate in the refrigerator for at least an hour.
Soak skewers in warm water for 20-30 minutes.
Meanwhile, cut potatoes into bite-size pieces. Boil until tender and keep warm.
Mince fresh mint and add to potatoes.
Finely mince garlic with garlic press. Place garlic in small bowl and mix well with sea salt. Mix in the garlic mixture and the oil and vinegar with the potatoes. Season with more sea salt and fresh ground black pepper, if necessary.
Thread chicken, onion and tomatoes onto skewers alternating between the three ingredients.
Grill or broil about 8-10 minutes, turning half-way through cooking.
To serve, garnish with parsley and serve with lemon wedges for squeezing on top. Serve with potato salad.
A simple, delicious salad using fresh garden mint.
|Per 575 g serving||Amount|
|Saturated Fat||3 g|
|Per 575 g serving||% Daily Value|