This recipe is one of my go-tos when we have people over. It’s a total crowd-pleaser, giving everyone the ability to dress their own pita. I also love that you can make it year-round, in the oven or on the grill. I can tell summer has set in when I’m not longer willing to turn on the oven and this gets cooked outside. If you tend to cook chicken breasts over thighs, this recipe will convince you thighs are the way to go. They are so tender and moist, it’s hard to over cook them.
Moroccan Chicken Brochettes
Prep Time: 30 minutes + marinating time
Cook Time: 15 minutes
Yields: 8 servings
1 ½ cups plain Greek Yogurt
2 cloves garlic, minced
2 tablespoon lemon juice
½ teaspoon salt
1 tablespoon fresh dill, finely chopped OR 1 teaspoon dried dill
2 pounds skinless, boneless chicken thighs, cut into 2″ pieces
2 garlic cloves, chopped
1/2 cup finely chopped fresh parsley
2 teaspoons ground cumin
2 teaspoons paprika
1/4 teaspoon crushed red pepper flakes
1 teaspoon Kosher salt
2 tablespoons vegetable oil
Warm pita bread, Tzaziki, chopped tomatoes, chopped cucumber, crumbled feta and fresh mint leaves (for serving)
Marinate the chicken: Toss chicken, garlic, parsley, cumin, paprika, red pepper flakes, salt and vegetable oil in a medium bowl. Cover and chill at least 30 minutes.
Make the yogurt sauce: Combine all yogurt sauce ingredients in a bowl. Set aside.
Cook the chicken: The chicken can be cooked in the oven OR on the grill. If cooking in the oven, preheat broiler on high. Spread out the chicken on a baking sheet and broil for 15 minute or until chicken is done. Turn chicken half way through. If grilling, Prepare grill for medium-high heat and oil grate. Thread chicken onto skewers. Grill, turning occasionally, until cooked through, 8-12 minutes.
Serve with the yogurt sauce, pita bread, tomatoes, cucumbers, feta and mint.
Yogurt sauce can be made one day ahead. Keep chilled.
Chicken can be marinated 12 hours ahead. Keep chilled.
This recipe was adapted from Bon Appetit.