- 6 cloves garlic, peeled
- 1 small onion, peeled
- 3/4 cup (180g) whole milk plain yogurt, preferably Greek-style
- 3 tablespoons fresh lemon juice
- 5 teaspoons raz el hanout
- 2 teaspoons freshly ground black pepper
- 1 teaspoon paprika, sweet or smoked
- 1 teaspoon crushed red pepper flakes
- 2-pounds (900g) boneless, skinless chicken thighs, trimmed of fat, cut into 1 1/4-inch (4cm) pieces
1. Finely mince the garlic. Grate the onion with the large holes of a grater. (Alternately, you can cut the garlic and onion into smaller pieces and finely chop them together in a mini-chopper.) Put onions and garlic in a large zip-top freezer bag. You may also put them in a medium bowl and marinade the chicken in the bowl.
2. Mix in the yogurt, lemon juice, raz el hanout, black pepper, paprika, red pepper, and chicken. Before you close the bag, push most of the air out of it, then seal the bag. Massage the chicken pieces so that they are all covered. Refrigerate for at least an hour, or overnight.
3. To cook, thread the chicken pieces on 4 to 6 skewers. Light the grill until the heat until it’s very hot. Brush the grill with a bit of oil and grill the skewers on one side until they are seared with grill marks, about 4 or 5 minutes, then turn the skewers and grill until the chicken is cooked through. They’ll take about 8-9 minutes, total. If you don’t have a grill, you can make these in a lightly oiled grill pan on the stovetop.
This recipe inspired by David Lebowitz.