Middle Eastern Chicken Brochettes

8
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"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)."

Original recipe yields 8 servings
OK
  • FOR GARLIC SAUCE
  • FOR THE CHICKEN

Nutritional

  • Serving Size: 1 (140.1 g)
  • Calories 294.3
  • Total Fat - 18.6 g
  • Saturated Fat - 3.9 g
  • Cholesterol - 153.6 mg
  • Sodium - 106.4 mg
  • Total Carbohydrate - 1.9 g
  • Dietary Fiber - 0.4 g
  • Sugars - 0.5 g
  • Protein - 28.7 g
  • Calcium - 38.7 mg
  • Iron - 2 mg
  • Vitamin C - 5.8 mg
  • Thiamin - 0.1 mg

Step 1

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.

Step 2

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.)

Step 3

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.

Step 4

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.

Tips & Variations


  • Sixteen 8” bamboo or metal skewers

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