INGREDIENTS:
- For the garlic sauce:
- 4 garlic cloves, chopped
- Kosher salt
- ⅓ cup olive oil
- 3 tablespoons plain yogurt
- For the chicken:
- 2 pounds skinless, boneless chicken thighs, cut into 2-inch pieces
- 2 garlic cloves, chopped
- ½ cup 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) or yogurt; chopped tomatoes; and fresh mint leaves (for serving)
- To make garlic sauce:
- Place garlic in a mortar. Season with salt. Pound to a very fine paste.
- (Or, place garlic on a cutting board. Season with salt. Mash with the side of a chef’s knife.)
- Transfer garlic paste to a small bowl. Whisk in oil.
- Whisk yogurt into garlic mixture until emulsified. (Add too fast and sauce will break. If it does, whisk in 1 teaspoon of water before serving.) NOTE: You can make garlic sauce 6 hours ahead. Cover and chill.)
- To make chicken:
- Toss chicken, garlic, parsley, cumin, paprika, and red pepper flakes in a medium bowl. Season with salt. Cover and chill for at least 2 hours.
- Prepare FIREDISC® cooker for medium heat and drizzle oil. Thread chicken onto skewers. Grill, turning until cooked through, 8–12 minutes.
- Serve with garlic sauce, pita bread, labneh, tomatoes, and mint.
- NOTE: You can marinate chicken 12 hours ahead. Keep chilled.
- ALSO NOTE: Adjust cooking temperature if any stage of this — or any — recipe goes too fast or gets too hot. turn the heat down a bit and keep on cooking. Your FIREDISC® cooker heats quickly and evenly.
- Credit goes to bonappetit.com: https://www.bonappetit.com/recipe/moroccan-chicken-brochettes
