Moroccan Chicken Brochettes
Flavorful grilled chicken skewers marinated in Moroccan spices like cumin and paprika, served with a creamy garlic sauce and traditional accompaniments like pita bread, labneh, tomatoes, and fresh mint.
Ingredients
- •4 cloves garlic cloves, finely chopped
- •1 teaspoon Kosher salt
- •⅓ cup olive oil
- •3 tablespoons plain yogurt
- •2 pounds skinless, boneless chicken thighs, cut into 2" pieces
- •2 cloves garlic cloves, chopped
- •½ cup finely chopped fresh flat-leaf parsley
- •2 teaspoons ground cumin
- •2 teaspoons paprika
- •¼ teaspoon crushed red pepper flakes
- •1 teaspoon Kosher salt
- •2 tablespoons Vegetable oil
- •1 serving Warm pita bread, labneh (Lebanese strained yogurt),chopped tomatoes, and fresh mint leaves
- •16 pieces bamboo or metal skewers
Cooking Instructions
- 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.
5 min
- 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.)
5 min
- 3.
Do ahead: Garlic sauce can be made 6 hours ahead. Cover and chill.
360 min
- 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.
120 min
- 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.
12 min
- 6.
Do ahead: Chicken can be marinated 12 hours ahead. Keep chilled.
720 min
