Name: Moroccan Chicken Brochettes
Yield: Makes 8 servings
Ingredients: 4 garlic cloves, finely chopped; Kosher salt; 1/3 cup olive oil; 3 tablespoons plain yogurt; 2 pounds skinless, boneless chicken thighs, cut into 2" pieces; 2 garlic cloves, chopped; 1/2 cup finely chopped fresh flat-leaf parsley; 2 teaspoons ground cumin; 2 teaspoons paprika; 1/4 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); Sixteen 8" bamboo or metal skewers

Moroccan Chicken Brochettes on pita with tomatoes.

Moroccan Chicken BrochettesPeden and Munk Taylor and Jen

Dark-meat chicken is the best for grilling: Unlike lean breasts, thighs have plenty of fat, so they won't dry out.

Recipe information

Yield
Makes 8 servings

Ingredients

Garlic Sauce:

4 garlic cloves, finely chopped

Kosher salt

1/3 cup olive oil

3 tablespoons plain yogurt

Chicken:

2 pounds skinless, boneless chicken thighs, cut into 2" pieces

2 garlic cloves, chopped

1/2 cup finely chopped fresh flat-leaf parsley

2 teaspoons ground cumin

2 teaspoons paprika

1/4 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 skewers

Preparation

Garlic Sauce:
Step 1
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.
Step 2
Very gradually whisk yogurt into garlic mixture until emulsified. (Add too fast and sauce will break. If it does break, gradually whisk in 1 teaspoon water just before serving.)
Step 3
Do ahead: Garlic sauce can be made 6 hours ahead. Cover and chill.
Chicken:
Step 4
Toss chicken, garlic, parsley, cumin, paprika, and red pepper flakes in a medium bowl; season with salt. Cover and chill at least 2 hours.
Step 5
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.
Step 6
Do ahead: Chicken can be marinated 12 hours ahead. Keep chilled.

TagsSkewer Moroccan North African African Chicken Thigh Chicken Poultry Main Starter Snack Dinner Lunch Nut Free Make Ahead Grilling Juneteenth Bon Appétit

Recipe notes

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