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Afghan Chicken Kebobs
Ingredients:
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
Instructions:
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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