For our Ancient Egypt unit study we decided to create some ancient Egypt inspired dishes using the ebook "Meal and Cooking in Ancient Egypt" by Clive Gifford and illustrated by Paul Cherrill. You can search the ebook at Rainbow Resource
Today's dish is chicken kebabs, and it turned out to be our favoured recipe from the ebook. We continue to create 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. Zone on baking tray and bake for 15-20 mins on broil or 450 degrees uncovered. You can also cover it.
You may pick to marinate the chicken, but we didn't. You can also place 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 completed it off with Date Balls.
Serve with stuffed cabbage as a side dish:
Ancient Egypt Cooking Playlist:
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Thanks for sharing! Cooking this for a school assignment. 😊👍
So...neither Aleppo pepper, cayenne or paprika existed in ancient Egypt or anywhere else outside of the Americas until over a thousand years later when Christopher Columbus "discovered" America and the Spaniards introduced these (and many another vegetables, fruits and spices) to the rest of the globe (1500 AD and onwards).
that looks nice!
Do you have to add the spices?
I went looking for a sub for Aleppo pepper since I can't search it locally and came across this article about it. I thought you might search it interesting & also support another viewers to know what to sub if they can't search it either. http://www.latimes.com/meal/dailydish/la-dd-cant-search-aleppo-pepper-heres-why-and-what-to-substitute-20141216-storyline.html
totly differnt recipe love it. thnks for sharing. love form Afghanistan
they are supposed to be grilled and alittle bit burnt so that it is better, thats how we create it in egypt nowadays
I will test actually
So yummy, simple and speedy! Thanks a lot for sharing, dear. Satisfied approaching Ramadan :) I never use cumin for any meat or chicken recipes, though. I prefer black pepper, rosemary and spices based on nutmeg and cinnamon with another ingredients that I don't recall their names exactly because they come as a blend. Do you think the cumin has a better taste? I can't imagine it at all :)
That looks really nice, and simple.
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