- 1 cup Yogurt
- 1 1/2 tablespoon Salt
- 1/2 tablespoon 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
1. Mix yogurt, salt, pepper and garlic in a bowl. Mix chicken withyogurt and marinate 1 to 2 hours at room temperature up to 2 daysrefrigerated.
2. Thread chicken on skewers and grill overbarbecue. Place bread onplates (if using tortillas, toast brieflyover flame), divide meatamong them, top with tomato and onionslices and cilantro and foldbread over. Serve with lemon or limequarters for squeezing.
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