| 1 cup plain yogurt | | 1 12 tsp salt | | 1/2 tsp ground red or black pepper | | 3 x cloves garlic, finely minced | | 1 1/2 lb chicken breasts, boneless, cut into 1 inch chunks | | 4 slc of pita bread or flour tortillas | | 3 x tomatoes, sliced | | 2 x onions, sliced | | cilantro to taste | | 2 x 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 barbecue. Place 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. | | Yield: 4 Servings |
|
