Afghan chicken kabobs PDF Print E-mail

Afghan Chicken Kabobs

Servings: 4

1 cup yogurt
1 1/2 teaspoons salt
1/2 teaspoon ground red or black pepper
3 tablespoons garlic, finely minced
1 1/2 pounds chicken breasts, boneless, skinless, cut into chunks
Flatbread such as lavash, pita or flour tortillas
3 tomatoes, sliced
2 onions, sliced
Cilantro to taste
2 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 medium hot coals.

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.

Per Serving (excluding unknown items): 87 Calories; 2g Fat (23.2% calories from fat); 4g Protein; 14g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 839mg Sodium

Exchanges: 2 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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