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Afghan Chicken Kebobs

none

1 cup yogurt
1 1/2 teaspoons salt
1/2 teaspoon ground red or black pepper
3 tablespoons garlic; finely minced
1 1/2 pounds chicken breasts, boneless, skinless; cut into kabobs
flatbread such as lavash
; pita or flour tortil
3 tomatoes; sliced
2 onions; sliced
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 and Food section -- 27 Sep 95 Posted to the BBQ List by Bill Wight on Oct 4, 1998. - - - - - - - - - - - - - - - - - -

Yield: 4 servings

Preparation Time: 0:00


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