Moroccan Chicken Brochettes
Recipe GLPRc8f7002e408101
Tender, aromatic chicken skewers infused with a vibrant blend of garlic, cumin, paprika, and fresh herbs. The meat is marinated to develop deep, complex flavors, then grilled until golden and cooked through. Served with a silky garlic-yogurt sauce, warm pita bread, labneh, fresh tomatoes, and mint for a complete, satisfying meal.
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Ingredients
4 garlic cloves, finely minced
Kosher salt
1/3 cup olive oil, divided
3 tablespoons plain yogurt
2 pounds skinless, boneless chicken thighs, cut into 2-inch pieces
1/2 cup fresh flat-leaf parsley, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1/4 teaspoon crushed red pepper flakes
Vegetable oil for grilling
Warm pita bread, for serving
Labneh (Lebanese strained yogurt), for serving
Chopped fresh tomatoes, for serving
Fresh mint leaves, for serving
Directions
Prepare the garlic paste: Place the minced garlic on a cutting board and season generously with kosher salt. Using the side of a sharp chef's knife, mash the garlic and salt together, working the mixture until it becomes a very fine, uniform paste.
Transfer the garlic paste to a small bowl. Slowly drizzle in about 1/4 cup of the olive oil while whisking constantly to combine the mixture thoroughly.
Add the plain yogurt to the garlic-oil mixture very gradually while continuing to whisk gently. This slow incorporation prevents the sauce from breaking and ensures a smooth, creamy texture. If you accidentally add the yogurt too quickly and the sauce separates, whisk in 1 teaspoon of water just before serving to help restore emulsification.
Set the garlic sauce aside. (Note: This sauce can be made up to 6 hours ahead; cover and refrigerate until ready to use.)
Prepare the marinade: In a medium bowl, combine the chicken thigh pieces with the remaining fresh garlic, chopped parsley, ground cumin, paprika, and red pepper flakes. Season the mixture generously with kosher salt. Toss everything together until the chicken is evenly coated with the spice mixture.
Cover the marinating chicken and refrigerate for at least 2 hours, or up to 12 hours, to allow the flavors to develop and penetrate the meat.
Preheat your grill to medium-high heat. Lightly oil the grill grate with vegetable oil to prevent sticking.
Thread the marinated chicken pieces onto metal or soaked wooden skewers, dividing evenly among them.
Place the skewers on the hot grill. Cook for 8 to 12 minutes, turning occasionally to ensure even browning on all sides, until the chicken is cooked through (internal temperature reaches 165°F when measured with a meat thermometer at the thickest piece).
Transfer the cooked brochettes to a serving platter. Serve with the prepared garlic sauce, warm pita bread, labneh, chopped fresh tomatoes, and fresh mint leaves for guests to assemble their own wraps.
