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Afghan Chicken Kebabs

Recipes »  Main Dish  »  Poultry - Chicken

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.

Yield: 4 Servings Ready in 1 hours, 20 minutes

Cuisine: AfghanMain Ingredient: Chicken

(4, 1) 100% would make again (reviews)

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Afghan Chicken Kebabs
With classic sides. photo by Firebyrd Give a medal for this photo
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Servings          
Original recipe makes 4 Servings
1 cupYogurt
1 1/2 teaspoonsSalt
1/2 teaspoonGround red or black pepper
3 clovesgarlic; minced fine
1 1/2 poundsChicken breasts; skin, bone -- cut in kebab pieces
Flatbread like lavash or pita
1 largeflour tortillas
3 Tomatoes; slice
2 Onions; slice
Cilantro
2 Lemons; or
4 Limes; quarter

Afghan Chicken Kebabs Preparation

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.

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  • With classic sides. photo by Firebyrd Firebyrd

    • Calories Per Serving: 467
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    Afghan Chicken Kebabs Reviews

    Give it a rating Would you make it again?   [please sign in to add your comment]
    I had to cook on the rotisserie because my grill has very little flame coming out. Turned out real good, a little dry and I think that may have been the cooking method? I am going to have them again because it is an easy meal to make that taste good and I like that.
    4 months, 2 weeks, 5 days, 5 hours, 45 minutes ago

    Tags

    1. kabobs
    2. Appetizers
    3. Brunch
    4. Hors dOeuvres
    5. Main Dish
    6. Sandwiches & Fillings
    7. Chicken & Poultry
    8. Grill
    9. Fourth of July
    10. Picnics
    11. Spring
    12. Summer
    13. Kid Friendly
    14. Low-Carb

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