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 3 cloves garlic, minced
 1/2 teaspoon salt

Pita Bread: 4 pieces pita bread
 2 tablespoons extra-Virgin olive oil
 2 cloves garlic, minced

Salad: 1 large tomato, chopped
 1 medium cucumber (peeled if waxed), chopped
 1/2 small red onion, diced
 2 teaspoons fresh, chopped parsley
 2 cloves garlic, minced
 2 tablespoons extra-virgin olive oil
 2 tablespoons red wine vinegar
 Salt and pepper to taste
 Kalamata olives to garnish
 Fresh mint sprigs to garnish

1.
Whisk together the marinade ingredients in medium bowl. Addchicken 
pieces, mixing until well coated with marinade. Coverand refrigerate 
for 1 hour. While the chicken marinates - make the salad, prepare the 
pita bread for grilling and then preparecoals for the grill.

2.
To make salad, toss all salad ingredients together in a mediumbowl. 
Cover and set aside to let the flavors blend.

3.
To prepare the pita, stir together the olive oil and garlic in asmall bowl 
or cup. Brush the pita bread with mixture on both

sides and set aside until you are ready to grill.

4.
Thread the chicken pieces and cherry tomatoes onto theskewers; two 
tomatoes per skewer and several pieces of chicken.Grill until it is well 
charred and very firm to the touch, about 8minutes over hot coals. Just 
before the chicken is done (or rightafterwards if the grill is full), set the 
pita bread on the grill andtoast both sides until lightly browned.

5.
To serve, cut the pita bread into triangles and arrange on each of4 
plates. Spoon salad onto each plate and set the kebabs on topof the 
salad. Garnish with olives and fresh mint sprigs.


Makes 4 servings.
Southwest Chicken Barbecue
1 cup ketchup
5 tablespoons unsalted butter, if available
1/4 cup strong black coffee
3 tablespoons Worcestershire sauce
1 to 2 tablespoons pure ground hot chilies
1 tablespoon dark brown sugar, packed
1/4 teaspoon salt, or to taste
3 to 4 pounds chicken, cut into serving pieces

1.
To prepare the sauce: in a 2-quart saucepan combine all theingredients 
and all the sauce to simmer, uncovered over mediumheat for 10 to 15 
minutes. Set aside until you are ready tobarbecue.

2.
To barbecue the chicken: when the fire is ready, position therack 5 
inches above the heat source.

3.
Place the chicken pieces on the hot rack, skin side down. Whenseared, 
turn and grill the pieces bone side down, until lightgolden.

4.
Remove the chicken from the grill and cover the grill with a