Moroccan Chicken Brochette

Moroccan Chicken Brochette
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moroccan chicken brochette - robs little kitchen

Moroccan Chicken Brochette

Anissa Helou
Chicken thigh meat marinated in rich middle eastern spices, grilled on skewers to perfection and served on warm pita with garlic sauce, cherry or grape tomatoes, Persian Pickled Turnips, dollops of Hummus, and labneh sprinkled with fresh mint, one of my favorite North African dishes.
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Prep Time 20 minutes
Cook Time 30 minutes
marinate chicken 2 hours
Course Dinner, Lunch
Cuisine Middle Eastern, Moroccan
Servings 8 servings
Calories 292 kcal

Equipment

  • 16 8" bamboo or metal skewers

Ingredients
  

Garlic Sauce

  • 4 cloves garlic - finely minced
  • kosher salt
  • ⅓ cup olive oil
  • 3 tablespoon plain yogurt

Chicken

  • 2 lbs. skinless, boneless chicken thighs - cut into 2" pieces
  • 2 teaspoon ground cumin
  • 2 teaspoon smoked paprika
  • ½ cup fresh flat leaf parsley - finely chopped
  • ¼ teaspoon crushed red pepper flakes
  • kosher salt
  • vegetable oil for grilling

For Serving

  • 8 pitas - warmed (15 seconds in the microwave)
  • 2 cups tomato or grape tomatoes - halved
  • Persian Pickled Turnips - optional
  • homemade Hummus - There are plenty of great store brands to make your life a little easier, but homemade is the best.
  • 3 tablespoon labneh - a soft cheese, similar in texture to cream cheese, made from strained yogurt

Instructions
 

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, Persian Pickled Turnips, labneh, hummus, tomatoes, and mint.
  • Do ahead: Chicken can be marinated 12 hours ahead. Keep chilled.
Keyword cherry tomatoes, chicken thighs, hummus, labneh, mint, skewers, spices
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