scott123

Boaziko, thank you for the recipe. I'm curious about the length of time you marinate the meat. Your directions say to let the meat rest for at least 2 hours in the fridge. Is there a maximum time you would leave it in the fridge for?

My favorite Egyptian restaurant when I was living in NYC had four great items, tahini dressing, hummous, babaganoush and chicken kebabs. Over the years I've managed to successfully replicate everything but the kebabs. I'm just about do a web search looking for recipes, but before I do, I was wondering if anyone had a really good authentic chicken kebab recipe of their own that they'd be willing to share. If my taste bud memory serves me correctly, there was definitely lemon juice in the marinade and possibly some oregano.

I highly recommend Penzeys and not just for arrowroot.

Since this is my first post, I might as well jump in feet first with what may not be a popular reply. A chain smoking chef is about as competent as a blind airline pilot.