MOROCCAN CHICKEN BROCHETTES . Garlic Sauce .
• 4 garlic cloves, finely chopped
• Kosher sea salt
• ⅓ cup olive oil
• 3 tablespoons plain non-dairy yogurt .
Chicken:
• 2 pounds skinless, boneless organic chicken thighs, cut into 2” pieces
• 2 garlic cloves, chopped
• ½ cup finely chopped fresh flat-leaf parsley
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• ¼ teaspoon crushed red pepper flakes
• Kosher sea salt
• Coconut oil (for grilling)
• Warm pita bread, labneh (Lebanese strained yogurt – can be made dairy free), chopped tomatoes, and fresh mint leaves (for serving)
• Sixteen 8” bamboo or metal skewers . 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 tsp. water just before serving.) . 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.