Monday, July 28, 2014

moroccan chicken kebabs.

While there are many negatives that could be said about our old apartment namely the fact that it flooded... often (every time it pours, which is often as of late, I feel pretty happy we no longer live there) I do miss our outdoor space (for all the negatives there was one positive).  It wasn't much (some would call it sad) but there was an awesome table, bistro lights, and an excellent grill.  The grill.  The grill I miss the most.  

Grilling is a summer requirement and when you lack both an outdoor space and a grill you are kind of forced to improvise in order to get that summer experience.  I improvise with a cast iron grill pan and my stove and the results are nothing short of amazing.  

These Moroccan chicken kebabs are the thing to eat as we enter into August.  They are easy-peasy to put together and they pair brilliantly with tomatoes, cucumbers, and peppers (in short, pretty much anything and everything you can find at the farmers markets currently).  The garlic sauce provides a cooling creaminess to the spiced chicken. Tucked into a pita, it's the kind of messy meal that is best served with lots of napkins.  

Moroccan Chicken Kebabs
Recipe adapted from Bon Appetit

Serves 8 - Recipe can be halved if there are just two of you (and then you will have leftovers!).  

Garlic Sauce

4 garlic cloves, finely chopped
Kosher salt
¼ cup olive oil
3 tablespoons plain yogurt

Chicken Kebabs

2 pounds skinless, boneless chicken thighs, cut into 2” pieces
2 garlic cloves, chopped
½ cup finely chopped fresh flat-leaf parsley
2 teaspoons ground cumin
2 teaspoons paprika
¼ teaspoon crushed red pepper flakes
1 teaspoon Zatar (optional)
½ teaspoon sumac (optional)
Kosher salt
Vegetable oil (for grilling)
For Serving: warm pita bread, labneh (Lebanese strained yogurt), chopped tomatoes, and fresh mint leaves

For the 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.)

Garlic sauce can be made 6 hours ahead. Cover and chill.

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 (can be chilled up to 24 hours).

Prepare grill for medium-high heat and oil grate (can also be done on a grill pan on your stove). Thread chicken onto skewers. Grill, turning occasionally, until cooked through, 8–12 minutes. Serve with garlic sauce, pita bread, labneh, tomatoes, and mint

No comments:

Post a Comment