- 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)
- special equipment: Sixteen 8″ bamboo or metal skewers
- 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 teaspoon water just before serving.)
- Do ahead: Garlic sauce can be made 6 hours ahead. Cover and chill.
- Toss chicken, garlic, parsley, cumin, paprika, and red pepper flakes in a medium bowl; season with salt. Cover and chill at least 2 hours.
- Prepare grill for medium-high heat and oil grate. Thread chicken onto skewers. Grill, turning occasionally, until cooked through, 8-12 minutes. Serve with garlic sauce, pita bread, labneh, tomatoes, and mint.
- Do ahead: Chicken can be marinated 12 hours ahead. Keep chilled.