Moroccan Chicken Brochettes

INGREDIENTS

Garlic Sauce

• 4 garlic cloves, finely chopped
• Kosher salt
• ⅓ cup olive oil
• 3 tablespoons plain yogurt

Chicken

• 2 pounds skinless, boneless chicken thighs, cut into 2” pieces
• 2 garlic cloves, chopped
• ½ cup finely chopped fresh flat-leaf parsley
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• ¼ teaspoon 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 skewe

RECIPE PREPARATION

Garlic Sauce

• Place garlic in a mortar; season with salt and pound to a very fine paste. (Alternatively, place garlic on a cutting board, season with salt, and mash with the 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 it does break, gradually whisk in 1 tsp. water just before serving.)

source:https://www.bonappetit.com/recipe/moroccan-chicken-brochettes

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