Egyptian Kebabs - cooking recipe

Ingredients

2 boneless skinless chicken breasts
3 tablespoons yogurt
1/4 teaspoon salt
1/4 teaspoon turmeric
1/8 teaspoon dry mustard
1/2 teaspoon curry powder
1/8 teaspoon ground cardamom
1 teaspoon lemon juice
1 teaspoon white vinegar
1/2 small onion, cut in half and broken up into layers
4 small tomatoes, halved
8 bamboo skewers
1 lemon, cut in wedges
parsley

Preparation

Cut chicken breasts into 1 inch cubes, 16 in total.
Combine the yogurt, salt, turmeric, mustard, curry powder, cardamon, lemon juice and vinegar in a non reactive bowl. Add chicken cubes and let sit in fridge 30-45 minutes.
Soak skewers in water.
Thread chicken, onions and tomatoes onto skewers alternating as follows: chicken-onion-chicken-onion-tomato- onion-chicken-onion-chicken-onion.
Grill or broil about 8-10 minutes, turning half way through cooking time.
Garnish with parsley and serve with lemon wedges for squeezing on top.