Afghan Chicken Kebabs
Yogurt & herb marinade is the secret to these savory kebabs. The chicken is typically cut into short strips, not cubes, and wrapped over itself to promote tenderness.
Ready 45 minutes
Serves : 4
1 cup Yogurt
1 1/2 teaspoons Salt
1/2 teaspoon Ground red or black pepper
3 cloves garlic; minced fine
1 1/2 pounds Chicken breasts; skin, bone — cut in kebab pieces
Flatbread Like Lavash or Pita
1 large flour tortillas
3 Tomatoes; slice
2 Onions; slice
2 Lemons; or
4 Limes; quarter
Mix yogurt, salt, pepper and garlic in bowl.
Mix meat with yogurt and marinate 1 to 2 hours at room temperature, up to 2 days refrigerated.
Thread meat on skewers and grill over barbecue.
Place bread on plates (if using tortillas, toast briefly over flame), divide meat among them, top with tomato, onion slices and cilantro and fold bread over.
Serve with lemon or lime quarters for squeezing.
By Danica Paz