Afghan Chicken Kebobs

Recipe Ingredients

1 cup	237ml	Yogurt
1 1/2 teaspoons	7.5ml	Salt
1/2 teaspoon	2.5ml	Ground red or black pepper
3 tablespoons	45ml	Garlic - finely minced
1 1/2 lbs	681g / 24oz	Chicken breasts - boneless, skinless, cut into kabobs
		Flatbread such as lavash pita or flour tortilla
3		Tomatoes - sliced
2		Onions - sliced
		Cilantro to taste
2		Lemons or 4 limes - quartered

Recipe 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.

Newsday, Queens New York -- Dining and Food section -- 27 Sep 95

Source:
San Francisco Examiner, 6/2/93.

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.