Moroccan Chicken Brochettes

• Making 

Dark-meat chicken is the best for grilling: Unlike lean breasts, thighs have plenty of fat, so they won't dry out. 

• Ingredients 

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  Moroccan Chicken Brochettes recipe
  Yield
  Makes 8 servings
  Dark-meat chicken is the best for grilling: Unlike lean breasts, thighs have plenty of fat, so they won't dry out.
  Ingredients
  Garlic Sauce:
   four garlic cloves, finely chopped
   Kosher salt
   1/3 cup olive oil
   three tablespoons plain yogurt
  
  Chicken:
  two pounds skinless, boneless chicken thighs, cut in to 2" pieces  two garlic cloves, chopped
    1/2 cup finely chopped fresh flat-leaf parsley
    two teaspoons ground cumin
    two 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 little bowl and gradually whisk in oil.
    
    Very gradually whisk yogurt in to garlic mixture until emulsified. (Add fast and sauce will break. If it does break, gradually whisk in one teaspoon water 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 two 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.
  
  

  • Nutrition Knowledge

      Calories392
      Carbohydrates6 g     (2%)
      Fat32 g                    (49%)
      Protein20 g              (40%)
      Saturated F at7 g     (34%)
      Sodium277 mg        (12%)
      Polyunsaturated Fat6 g
      Fiber1 g (4%)
      Monounsaturated Fat17 g
      Cholesterol112 mg    (37%)