Egyptian Kebabs
 
      2    Whole chicken                     1/2 ts Curry powder
           -breasts--skinned and boned       1/8 ts Ground cardamom
      1 tb Yogurt                              1 ts Lemon juice
    1/4 ts Salt                                1 ts Vinegar
    1/4 ts Tumeric                             8    Thin onion slices
    1/8 ts Dry mustard                         4 sm Tomatos--halved
 
  Cut each chicken into 16 squares. Combine with the yogurt, salt,  tumeric,
  mustard, curry powder, cardamom, lemon juice and vinegar and  let stand for
  1/2 hour.  Thread on skewers 2 chicken pieces, 1 slie of  onion, 2 chicken
  pieces, 1/2 tomato. Repeat till all ingredients are  used.  Cook slowly,
  turning occasionally and brushing with the marinade,  over hot coals OR
  under the broiler till the chicken is tender, about 10 minutes. Transfer to
  a hot platter, sprinkle with lemon juice and garnish with fresh tomatos,
  green pepper rings and fresh mint or parsley.

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