Moroccan Chicken Skewers are similar to a chicken gyro or kefta sandwich. The seasonings give the chicken the Moroccan flavor and the garlic sauce provides a potent finish.
Moroccan Chicken Skewers
(Adapted from recipe courtesy of BonAppetit.com, July 2014)
2 lbs. skinless, boneless chicken breast “tenderloins”, cut into 1 1/2″ cubes
2 red peppers, stemmed, seeded and cut into 1 1/2″ squares
1 bunch green onions
6 garlic cloves, minced, divided
1/2 cup parsley, finely chopped
2 tsp ground cumin
2 tsp paprika
2 tsp onion powder
1 tsp ginger powder
1 tsp crushed red pepper flakes
Freshly ground black pepper
1/3 cup extra-virgin olive oil, plus more for drizzling
3 Tbsp plain Greek yogurt
Warm pita bread
To make garlic sauce, mash 4 cloves of the minced garlic using the blade of a chef’s knife. Transfer the garlic paste to a small bowl. Gradually whisk in the olive oil. Gradually whisk the yogurt into the garlic-oil mixture. Chill.
Toss the chicken cubes with the remaining 2 tablespoons of garlic, parsley, cumin, paprika, onion powder, ginger powder, and crushed red pepper flakes; season with salt. Refrigerate for at least 2 hours.
Prepare grill for medium-high heat. Thread the chicken cubes onto metal skewers. Thread the red pepper squares onto metal skewers. Drizzle all skewers with oil and season with salt and pepper. Grill, turning occasionally, until cooked through, 8 – 12 minutes for the chicken and slightly less for the peppers.
Serve the chicken and peppers in warmed pitas with the garlic sauce and chopped tomatoes.