Recipe - Afghan Chicken Kebobs

1 cup Yogurt
1 One half teaspoon Salt
One half teaspoon Ground red or black pepper
3 cl Garlic; finely minced
1 One half pound Chicken breasts; boneless,
skinless, cut into kebob
sized pieces
Flatbread; such as lavash,
pita or flour tortillas
3 Tomatoes; cut or sliced up
2 Onions; cut or sliced up
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 & Food section 27 Sep 95

Posted to bbqdigest by wight@odc.net on Oct 4, 1998, converted by
MM_Buster v2.0l.