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Afghan Chicken Kebobs

Anonymous Tue May 23 19:23:35 2006

1 cup yogurt

1-1/2 teaspoons salt

1/2 teaspoon ground red or black pepper

3 tablespoon garlic -- finely minced

1-1/2 pounds chicken breasts, boneless, skinless -- cut into k

flatbread such as lavash

-- pita or flour tortil

3 tomatoes -- sliced

2 onions -- sliced

cilantro to taste

2 lemons or 4 limes -- quartered

1. Mix yogurt, salt, pepper and garlic in a bowl. Mix chicken with yogurt and marinate 1 to 2

hours at room temperature, up to 2 days refrigerated. 2. Thread chicken on skewers and

grill over medium hot coals. 3. Place warmed pita bread on plates (if using tortillas, toast

briefly over flame), divide meat among them, top with tomato and onion slices and cilantro

and fold bread over. Serve with lemon or lime quarters for squeezing. Makes 4 servings.

Newsday, Queens New York -- Dining and Food section -- 27 Sep 95 Posted to the BBQ

List by Bill Wight on Oct 4, 1998.

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