- I feel like a superhero
with this thing on
Whoa!
I put two on I think
it'd be too much, right?
[confident music]
All right we are doing some
Moroccan chicken skewers,
with garlic yogurt sauce.
We just might throw
some pitas on the grill
for grilled chicken sandwiches.
How can that not be good?
First things first.
Boneless chicken thighs,
chopped up into chunks.
If you want to use boneless
chicken breast that's cool,
I just think the thighs,
bit more flavor, juicier,
harder to overcook.
We are seasoning them with
some cumin, some paprika,
some fresh parsley, some garlic,
I got some chili flakes in there also.
Mix that up, like so.
Throw that in there.
Remember to season it, with a bit of salt.
Gotta always salt your proteins,
what's gonna give them flavor.
Toss the chicken,
if you want to throw that
in a Ziploc bag you can,
stick it in the fridge either way
for about two hours at least,
or you can do it overnight.
We are gonna make this very
simple garlic yogurt sauce.
We're gonna take four cloves of garlic,
we're just gonna take,
smash the garlic like this.
It's gonna basically remove the skin.
Put some salt so this
will act as sort of a
coarsening agent that's gonna
make it nice and gritty.
Gonna smash them and them
chop them really good.
And I'm gonna sort of just
drag the knife over them.
We are then gonna take
1/3 cup of olive oil,
whisking, don't do it too quick,
let it incorporate.
All right so you got your garlic,
you got your olive oil,
you got some yogurt right now.
About a little tablespoon
at a time incorporate that,
make sure it gets all emulsified.
I like whole fat yogurt, you know?
If you wanna go leaner you can.
But you know,
the good stuff is not a lot of yogurt,
calories schmalories, whatever.
All right so what you're seeing right here
is a nice sort of beautiful,
smooth, creamy sauce.
That actually looks really good.
Almost looks like creme
anglaise or something.
Now while the chicken is marinating,
we're gonna let this sit let
its flavors sort of marry.
I'm gonna set this aside.
So we're about to skewer the chicken.
We're taking the chunks of chicken thigh,
and we're sort of folding
them into little U shapes.
And this sort of keeps them on there.
Watch your fingers when you're doing this
you don't want to skewer yourself.
I love flat skewers, metal ones.
These are about 12 inches.
And if they're flat that
prevents the chicken
from sort of twirling around.
When you're skewering meat,
just skewer the meat.
Don't do that thing like your mom or dad
did back in the 70's.
Where they put like,
the cherry tomatoes,
and the zucchini,
and the button mushrooms.
Do your meat together,
do your vegetables separately.
Almost done here,
we got beautiful Moroccan
seasoned chicken skewers.
To the grill we go.
[upbeat music]
So we're at 500 degrees,
high heat on the gas grill.
We're gonna lay the
skewers across this way,
you can hear the sizzle.
If you don't hear the sizzle,
your grill ain't hot enough.
You can already smell it.
Two things while grilling,
you should be able to
hear the protein cooking,
you want to hear it sizzle,
and you should also smell it.
Okay I laid down the chicken skewers,
and I am not goin to touch them.
Same goes for steak,
same goes for whole fish.
You want to develop that crust,
and once you develop that crust,
it'll lift off easily.
If you try to move protein too quickly,
before the crust is developed,
that's when it's gonna stick to the grill.
So just be patient, let it sizzle.
I want the outside to
get nice and charred,
I don't want to cook the inside,
overcook the inside,
and if you close the hood,
then the inside is gonna start to cook,
before the outside is.
That's looking nice, right?
All right let's turn that guy over.
Let's turn this guy over.
That's beautiful.
Those are totally perfect.
Same thing with steak or boneless chicken,
give it a little touch
if it feels really soft
that means it's not done yet.
So these have been on the
grill for about eight minutes
I'm probably gonna go
for 10 minutes total.
Which mean while I do that,
brush up some pita bread,
you could also do any sort of flat bread.
Lavash, you name it.
I'm gonna throw these
on the grill over here,
this is a little bit less high heat.
That's the nice thing about a gas grill,
you can modulate the
heat levels as you go.
I think my chicken
is just about done.
I'm feeling it.
This is definitely really firm.
That's done.
I surprise myself sometimes,
I'm like "Wow I made this? That
actually looks really good"
I feel like I work in a
food magazine or something.
Meanwhile let's flip these guys.
That looks gorgeous.
Uh-oh, fire.
[confident music]
All right we've got our beautiful
grilled Moroccan chicken skewers.
We're gonna take them off the skewers.
You know you could serve this with like,
basmati rice, grain salad, regular salad.
Or you could do a sandwich
like we're doing today.
I'm just gonna take the pita,
do a little of the garlic yogurt sauce,
take some tomatoes perhaps,
a little salt on the tomatoes,
because tomatoes always want salt.
I want some fresh herbs,
always fresh herbs.
Take some fresh parsley,
flat leaf parsley is always great.
Fresh mint, mint is always really nice.
Best with Moroccan food.
Man, I'm gonna go in on this.
We have some labneh,
which is you know,
some no garlicky yogurt basically.
Wow.
It's so good I can't talk.
The mix of the garlicky yogurt,
and the plain labneh yogurt,
is really nice.
Make this, tell me you're gonna make this.
Thanks for watching guys, I'm Adam.
And those are grilled
Moroccan chicken skewers,
garlic yogurt sauce, grilled flatbread.
It's all good.
[upbeat music]
[mumbling]
