A spicy marinated Egyptian chicken, great inside pitas with couscous!
Cut the chicken breasts into 1” cubes and place in a sealable plastic bag.
In a food processor, puree the onion, cilantro and garlic. Once pureed, place in a medium-size mixing bowl and add the olive oil, cumin, coriander and cayenne pepper. Mix well and pour into the bag with the chicken. Shake the bag around to coat the chicken and refrigerate for a minimum of six hours, or up to overnight.
While heating the grill or broiler, thread the chicken onto skewers. Place skewers on the grill or in the broiler and heat until cooked thoroughly, approximately 4–5 minutes per side. Make sure to baste the chicken throughout the cooking process with the extra marinade. Do not overcook and dry out the chicken. Serve immediately inside a pita with couscous or lemon wedges.
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Yummy! I had to tweak the spices a little because I didn’t have all of the ones required. I marinated the chicken over night and broiled it in the oven and it was moist and flavorful! Loved the idea of putting it in a pita, it was delicious!
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