Egyptian Broiled Chicken Kabobs

This recipe is my poor attempt to imitate at home one of my favorite dishes to eat out. If you want the real thing made by Egyptian hands you can find it in Asheville, NC at the Grove Arcade. Look for a tiny little buffet restaurant tucked in a corner called Ali Baba. You have to pay by the pound, but imagine just a pound of food in one sitting! You don’t have to pay very much for a delicious, authentic meal.
16 bamboo skewers
8 skinless, boneless chicken breasts cut into 2 inch cubes
One large onion cut into wedges, separated
1 whole large onion, grated.  Have a box of tissues handy.
The zest of one lemon
The juice of two lemons
2 cloves of garlic, creamed
1/2 tsp. salt for creaming the garlic
1/2 c. extra virgin olive oil


Combine all marinade ingredients in a covered casserole dish.

Add chicken and toss to coat. Let marinate, covered in the refrigerator at least for three hours, the longer the better. I would say overnight, but who is going to eat Egyptian chicken kabobs for breakfast?

Divide chicken among skewers, alternating with the onion wedges until all is used.

Place on a sheet pan on a lower rack under the broiler. Cook until chicken reaches an internal temperature of at least 165 degrees. Place on upper rack closest to the broiler to brown a bit more, but watch them carefully to prevent scorching and drying of the chicken or burning of the ends of the bamboo skewers.

Note: Serve over couscous

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