For our Ancient Egypt unit study we decided to make some ancient Egypt inspired dishes using the book “Food and Cooking in Ancient Egypt” by Clive Gifford and illustrated by Paul Cherrill. You can find the book at Rainbow Resource.
Today’s dish is chicken kebabs, and it turned out to be our favorite recipe from the book. We continue to make this dish! We made some alterations from the original recipe which calls for yogurt, but because my son has severe dairy allergies, we omitted the yogurt.
3 chicken breasts-cubed
3-6 cloves of garlic-mashed
2 tablespoons cumin
1 teaspoon cayenne
1 teaspoon Aleppo pepper
1 teaspoon paprika
In a blender add all ingredients except chicken. Toss chicken with mixture until well mixed. Place on baking tray and bake for 15-20 minutes on broil or 450 degrees uncovered. You can also cover it.
You may choose to marinate the chicken, but we didn’t. You can also put the chicken on skewers and grill it, but we didn’t. You can serve this with rice and yogurt. But, you guess it, we didn’t! Instead we served it with Stuffed Cabbage and Dukka Dip, and finished it off with Date Balls.
Serve with stuffed cabbage as a side dish. Or check out the whole Egyptian Meal.