Egyptian Kebabs showcase boneless skewered chicken pieces that are grilled to perfection. The marinade is zesty and aromatic using yogurt, spices, garlic, lime, and orange juices that infuse the meat with a smoky flavor. This mouthwatering dish that has crispy, charred edges and a tender, juicy inside is a sure crowd-pleaser. Whether you choose to serve them as appetizers or as a main course, this dish will bring a taste of the vibrant flavors of Egypt to your table!
What are kebabs?
Kebabs are one of the oldest dishes in the world. If you think about it, it is mostly meat roasted over flames. In fact, kebabs in one form or another, have been with us for millennia and are as varied as they are old. I have chosen to make an Egyptian Kebab that I first tasted while frequenting a Middle Eastern restaurant while living in the San Francisco Bay Area.
Over the years, I have tried to recreate these yummy skewered kebabs. Although I figured out most of the ingredients, I later realized that there were a few more ingredients that went into this dish to make it eye-catching, moist, and simply tasty. Then, as we traveled through North Africa, we savored more of these kebabs. I checked with tour guides, retail shops, and even roadside vendors. I wanted to know what made these kebabs so irresistible. After many trials and much research, I have put together my final version of this kebab, which has been tweaked some more by adding one other ingredient, that I believe has brought this dish together.
Frequently Asked Questions:
- What are other methods of cooking these kebabs?
While I am a fan of charcoal grills, I have used the air fryer and the oven to make these Egyptian Kebabs. Another method is to use an indoor electric grill, which I also love because it is convenient to use. It helps the meat stay moist as it comes with a lid and a water bath at the bottom that steam-grills the meat. If using the stovetop method, cook the kebabs on low heat, deglaze the cast iron pan with water, and mist some olive oil if the chicken pieces stick to the pan.
2. Can I make these kebabs vegetarian?
The same marinade can be used for veggies such as zucchini, mushrooms, peppers, tofu, and Indian cottage cheese (or paneer).
3. Are these kebabs healthy?
These Egyptian Kebabs are a healthy option when grilled, air-fried, or baked with olive oil. Chicken, fish, or shrimp can be substituted to make these delicious kebabs.
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Ingredients:
- Marinade: Greek yogurt, lime juice, orange juice (important ingredient), garlic, onion, paprika, turmeric, cumin, curry powder, chili powder, cinnamon and cardamom powder, black peppercorns.
- Chicken: boneless breast pieces (or use boneless, skinless thighs)
Here are the step-by-step instructions on how to make this dish. For the measurements, please refer to the recipe card below.
How to make Egyptian Kebabs:
- Grind the onion with the dry spices, lemon juice, orange juice, and salt in a spice grinder without the olive oil.
2. Spoon the marinade over the chicken and toss to ensure every piece is coated with the marinade. Marinate for 1 hour.
3. Thread the chicken pieces into the skewers ensuring that they are not tightly packed. Place the skewers on a ridged cast iron baking pan, mist or drizzle half the olive oil. Air fry for 20 minutes covered with foil.
4. Remove the pan and foil, and flip the skewers over. Drizzle the remaining olive oil, and air fry them for 20 minutes covered in foil.
5. Remove the tray and the foil from the air fryer. Reduce the temperature and air fry the kebabs without foil for 3 minutes.
6. Serve the Egyptian Kebabs on a bed of lettuce with orange and lime slices on the side.
- Marinate the chicken pieces for at least one hour for an enhanced taste and flavor.
- Wash, drain, and pat dry the chicken pieces and marinate them.
- Please drizzle or mist olive oil on the chicken pieces while air-frying to ensure that they retain moisture.
- Cover the baking tray with foil while air frying to prevent the chicken from becoming dry.
Serving suggestion:
I served the Egyptian Kebabs on a bed of frisee, garnished with orange and lime slices for the main course. These kebabs can be served on smaller skewers as appetizers or they pair well with the following dishes:
Storage:
You could marinate the chicken and freeze them ahead of time in a Ziploc bag or an airtight box. On the day of making it, just thaw naturally without using the microwave. Then, drizzle extra virgin olive oil and air fry the Egyptian Kebabs. To reheat cooked kebabs that have been frozen for up to three months, thaw at room temperature, and microwave the pieces with a light sprinkle of water.
Other North African recipes that you might like:
Egyptian Kebabs
Equipment
- cast iron tray, air fryer
Ingredients
For the marinade:
- 3 lb chicken breast boneless, bite-size
- ¼ tsp turmeric powder
- 1½ tbsp curry powder
- 1 tbsp yogurt Greek, nonfat
- ¼ tsp cinnamon powder
- ¼ tsp cardamom powder
- 1 tsp chili powder
- ½ tsp paprika powder
- ¼ tsp black pepper powder
- 2 tsp cumin powder
- 1 tbsp salt
- 1 tbsp onion chopped
- 4 clove garlic minced
- 2 tsp lemon juice
- 1 tbsp orange juice freshly squeezed
- 3 tbsp extra virgin olive oil
Instructions
How to make the Egyptian Kebabs:
- Prepare the ingredients. Trim any fat from the chicken, cut into cubes, wash, drain, and pat dry with kitchen paper.
- Grind the onion with the dry spices, lemon juice, orange juice, and salt in a spice grinder without the olive oil.
- Spoon the marinade over the chicken and toss to ensure every piece is coated with the marinade. Marinate for 1 hour.
- Preheat the air fryer to 425 degrees F. Thread the chicken pieces into the skewers ensuring that they are not tightly packed. Place the skewers on a ridged cast iron baking tray, mist or drizzle half the olive oil. AIr fry for 20 minutes covered with foil.
- Remove the pan and foil, and flip the skewers over. Drizzle the remaining olive oil and air fry for 20 minutes covered in foil.
- Remove the tray and the foil from the air fryer. Reduce the temperature to 350 degrees F and air fry the kebabs without foil for 3 minutes.
- Serve the Egyptian Kebabs on a bed of frisee, garnished with orange and lime slices. (see blog post for other serving suggestion)
Notes
- Marinate the chicken pieces for at least one hour for an enhanced taste and flavor.
- Wash, drain and pat dry the chicken pieces and then marinate them.
- Please drizzle or mist olive oil on the chicken pieces while air-frying to ensure that they retain moisture.
- Cover the baking tray with foil while air frying to prevent the chicken from becoming dry.
Nutrition
Made this dish this past Saturday and it was DELICIOUS. The recipe was easy to follow. I am looking forward to trying more of what Kanchan has created in her blog!
Thanks, Joe! Glad that you liked the recipe.
I love this recipe! The marinade is so easy to prep beforehand.
this is such an easy recipe to follow!