June 04, 2017
Lunch, Poultry, Chicken,
Dairy, Appetizers, Middle Eastern, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Father's Day, Game/Sports Day, July 4th, Labor Day, Picnic, Summer, Grilling (Outdoor), Gluten-Free, No Eggs, Spices, Spring more
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"Chicken can be marinated 12 hours ahead. Keep chilled.
You will need Warm pita bread, labneh (Lebanese strained yogurt), chopped tomatoes, and fresh mint leaves (for serving)."
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.)
For the 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.
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