Moroccan Chicken Brochettes

Ingredients for Moroccan Chicken Brochettes

• 4 garlic cloves, finely chopped

• Kosher salt

• 80ml olive oil

• 45ml plain yoghurt

• 900g 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 teaspoons crushed red pepper flakes

• Kosher salt

• Vegetable oil (for grilling)

• Warm pita bread, labneh (Lebanese strained yoghurt),chopped tomatoes, and fresh mint leaves (for serving)

• Sixteen 8" bamboo or metal skewers

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.

Very gradually whisk yoghurt 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.)

Do ahead: Garlic sauce can be made 6 hours ahead. Cover and chill.

Toss chicken, garlic, parsley, cumin, paprika, and red pepper flakes in a medium bowl; season with salt. Cover and chill at least 2 hours.

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.

Do ahead: Chicken can be marinated 12 hours ahead. Keep chilled.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.