| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Afghan |
Chicken, Afghan, Grilled |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Yogurt |
| 1 1/2 |
ts |
Salt |
| 1/2 |
ts |
Ground red or black pepper |
| 3 |
cl |
Garlic; finely minced |
| 1 1/2 |
lb |
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 |
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 & Food section -- 27 Sep 95
Posted to bbq-digest by wight@odc.net on Oct 4, 1998, converted by
MM_Buster v2.0l.
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