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Afghan Chicken Kebobs - 2c
a2, mideast, poultry
1 cup yogurt
1 1/2 teaspoons salt
1/2 teaspoon ground red or black pepper
3 centiliters garlic; finely minced
1 1/2 pounds chicken breasts, boneless; skinless, cut into kebobs
flatbread such as lavash; pita or flour tortillas
3 medium tomatoes; sliced
2 medium onions; sliced
cilantro; to taste
2 whole lemons OR; quartered
4 whole 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.
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Yield: 4 servings
Preparation Time: 0:00
** Exported from Now You're Cooking! v5.33 **
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