Name: Afghan Chicken Kebobs
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

This thinking for one’s self independently of God and His revelation is not merely an evil, but a sin. Nay, it is a sin of more than common darkness – it is so audacious, so contemptuous towards God. It places man on a level with God or at least sets Divine truth and human opinion on the same footing. It strips the former of all innate authority, while it gives to the latter an authority to which it has no claim!... There can be no authority save that which is infallible and Divine, that is, God speaking to us directly in His Word.

Horatius Bonar

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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