Afghan Chicken Kebobs

1 cup plain yogurt
1 1/2 tsp salt
1/2 tsp ground red or black pepper
3 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 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 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