1. 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. 2. Thread chicken on skewers and grill over medium hot coals. 3. 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. Newsday, Queens New York -- Dining & Food section -- 27 Sep 95 Posted to bbq-digest by email@example.com on Oct 4, 1998, converted by MM_Buster v2.0l.
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|Serving Size: 1 Serving (440g)|
|Recipe Makes: 4|
|Calories from Fat: 29 (9%)|
|Amt Per Serving||% DV|
|Total Fat 3.2g||4 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 99.9mg||31 %|
|Sodium 154.5mg||5 %|
|Potassium 969.4mg||26 %|
|Total Carbohydrate 28.1g||8 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 23.7g|
|Protein 43.9g||63 %|
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Calories per serving: 312
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