1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
All you need is shelter, some skewers, and someone to share this with. (And a FIREDISC® cooker on which to make it all happen.)
  • 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