Moroccan Chicken Brochettes

Garlic sauce:
4 cloves garlic, finely chopped
kosher salt
1/3 cup olive oil
3 Tbsp plain yogurt

Chicken:
2 lb skinless, boneless chicken thighs, cut into 2” pieces
2 garlic cloves, chopped
½ cup finely chopped fresh flat leaf parsley
2 tsp ground cumin
2 tsp. paprika
¼ tsp crushed red pepper flakes
kosher salt
vegetable oil (for grilling)
warm pita bread, labneh (Lebanese strained yogurt), chopped tomatoes, and fresh mint for serving

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 chefs 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)

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. Preheat 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.

Categories: Cooking with Chef Hermann