Afghan chicken kebobs
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Yogurt |
| 1½ | teaspoon | Salt |
| ½ | teaspoon | Ground red or black pepper |
| 3 | cloves | Garlic; finely minced |
| 1½ | pounds | Chicken breasts; boneless, |
| . skinless, cut into kebob | ||
| . sized pieces | ||
| Flatbread such as lavash, | ||
| . pita or flour tortillas | ||
| 3 | Tomatoes; sliced | |
| 2 | Onions; sliced | |
| Cilantro to taste | ||
| 2 | Lemons or 4 limes; quartered | |
Directions
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 barbecue. Place 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 & Food section -- 27 Sep 95 ** Scanned and formatted for you by The WEE Scot -- paul macGregor