Ingredients
- FOR GARLIC SAUCE
- 4 garlic cloves, finely chopped
- Kosher salt
- 1/3 cup olive oil
- 3 ounces yogurt (plain, 3 tablespoons)
- FOR THE CHICKEN
- 2 pounds boneless skinless chicken thighs (cut into 2” pieces)
- 2 garlic cloves, chopped
- 1/2 cup flat-leaf parsley (fresh, finely chopped)
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1/3 teaspoon crushed red pepper flakes
- Kosher salt
- Vegetable oil (for grilling)
How to Make
-
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.
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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.)
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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.
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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
We hope you enjoy this recipe!
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