Name: Moroccan Chicken Brochettes
Yield: Makes 8 servings
Ingredients: 4 garlic cloves, finely chopped; Kosher salt; 1/3 cup olive oil; 3 tablespoons plain yogurt; 2 pounds skinless, boneless chicken thighs, cut into 2" pieces; 2 garlic cloves, chopped; 1/2 cup finely chopped fresh flat-leaf parsley; 2 teaspoons ground cumin; 2 teaspoons paprika; 1/4 teaspoon crushed red pepper flakes; Kosher salt; Vegetable oil (for grilling); Warm pita bread, labneh (Lebanese strained yogurt),chopped tomatoes, and fresh mint leaves (for serving); Sixteen 8" bamboo or metal skewers

Moroccan Chicken Brochettes on pita with tomatoes.

Moroccan Chicken BrochettesPeden and Munk Taylor and Jen

Dark-meat chicken is the best for grilling: Unlike lean breasts, thighs have plenty of fat, so they won't dry out.

Recipe notes

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