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  Difficulty: Easy
Rating: No Rating
Provided By: Deena Mansour


Chicken Kebabs

4 servings

If you don't have skewers, you can cook the chicken pieces separately. Serve with basmati rice and grilled tomatoes.


1 medium onion, quartered
4 tablespoons lemon juice
Pinch saffron threads
1/2 cup olive oil (not extra-virgin)
1/4 to 1/2 teaspoon salt
Freshly ground black pepper
1 pound boneless, skinless chicken breasts,

cut into 10 pieces about 1 inch thick each

Combine the onion quarters, lemon juice, saffron threads and olive oil, as well as salt and pepper to taste, in the bowl of a food processor and process until the mixture is a smooth paste. Transfer to a gallon-size resealable food storage bag. Add the chicken pieces to the bag. Seal the bag and massage well to evenly coat the chicken. Cover and refrigerate for 2 hours, or up to 8 hours.

Position an oven rack 3 to 4 inches from the broiler and preheat the broiler. Have ready a broiler pan lined with aluminum foil.

Tightly pack the chicken pieces onto metal skewers or place them directly in the prepared pan (discarding the marinade). Broil 4 to 6 minutes, turn the chicken over and broil for another 4 to 6 minutes, or until chicken is cooked through but still moist. Serve warm.
So yummy, authentic Egyptian chicken kebobs. Easy to make and great exotic flavor.


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