Moroccan Chicken Brochettes

ingredients

Garlic Sauce:

• 4 garlic cloves, finely chopped
• Kosher salt
• 1/3 cup olive oil
• 3 tablespoons plain yogurt

Chicken:

• 2 pounds 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 teaspoon crushed red pepper flakes
• Kosher salt
• Vegetable oil (for grilling)
• Warm pita bread, labneh (Lebanese strained yogurt),chopped tomatoes, and fresh mint leaves (for serving)
• special equipment: Sixteen 8" bamboo or metal skewers

preparation

Garlic 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 chef's 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 teaspoon water just before serving.)

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

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.

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.

I got this recipe from Epicurious.  I used chicken breast and greek yogurt.  I also cooked it on the skillet instead of the grill.  

Megan-3.5/5

Jesse-4/5

Apple Crisp

This is a family recipe.  It is very good and was a good texture.

Megan-4/5
Jesse-4/5