Recipe for cooking afghan chicken kabobs
Recipes from the Middle East and North Africa :: Middle Eastern Main Dish Poultry
Servings: 4
1 c. yogurt
1 1/2 tsp. salt
1/2 tsp. ground red or black pepper
3 Tbsp. garlic, finely minced
1 1/2 lb. (one and a half lbs. ) chicken breasts, boneless, skinless, cut into chunks
Flatbread such as lavash, pita or flour tortillas
3 tomatoes, sliced
2 onions, sliced
Cilantro to taste
2 lemons or 4 limes, quartered
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.
Thread chicken on skewers and grill over med. hot charcoal.
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.
Per Serving (excluding unknown items): 87 Calories; 2g Fat (23.2% calories from fat); 4g Protein; 14g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 839mg Sodium
Exchanges: 2 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates
