MOROCCAN CHICKEN BROCHETTES

2

8 SERVINGS

Warm pita, exotically spiced chicken, sharp,creamy garlic sauce, and a range of garnishes: Its like food truck shawarma that died and went to heaven.

GARLIC SAUCE

4 garlic cloves,finely chopped

1/3 cup olive oil

3 tsp plain yogurt

CHICKEN

2 lb skinless,boneless chicken thighs, cut into 2” pieces

2 garlic cloves, chopped

1/2 finely choipped fresh flat-leaf parsley

2 tsp ground cumin

2 tsp paprika

1/4 tsp crushed red pepper flakes

Kosher salt

Vegetable oil (for grilling)

Warm pita bread, Labneh

(Lebanese strained yogurt), chopped tomatoes and fresh mint leaves (for serving)

SPECIAL EQUIPMENT: Sixteen 8” bamboo or metal skewers

GARLIC SAUCE Place garlic in a mortar; season with salt and pound to a very fine paste. ( Alternatively, place the garlic  in a cutting board, season with salt, and mash with the flat side of a chef’s knife.) Transfer garlic paste to a small bowl and gradually whisk in oil.

Very gradually whisk yogurt into garlic mixture until emulsified. ( Add too fast and sauce will break.If the sauce does break, gradually wisk in 1 tsp water to bring it back to life just before serving.)

DO AHEAD: Garlic sauce can be made 6 hours ahead. Cover and chill.

CHICKEN Toss chicken, garlic,parsley, cumin,paprika, and red pepper flakes in a medium bowl; season with salt. Cover and chill at least 2 hours. Prepare grill for medium high heat and oil grate. Thread chicken onto skewers. Grill, turning occasionally, until cooked through , 8-12 minutes. Serve with garlic sauce, pita bread, labneh, tomatoes, and mint.

DO AHEAD: Chicken can be marinated 12 hours ahead. Keep chilled.

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