Brochettes (Gabonese Skewers)

The premise of French brochettes is really simple - it's basically just meat on a stick. Perhaps the dish's simplicity is why there is no universally accepted origin. However, many historians believe that the dish's "format" predates the 14th century (1300s). The comparable kebab dates all the way back to the Ottoman Empire in the Middle East, while satay and shashlik date all the way back to the Silk Road in South and Southeast Asia. The French brochette dates back to French colonization in Africa. The term, like the concept of the meal, is French. It is still popular in African street food today.

In Rwanda, you can find skewers with beef or goat meat, fish, onions, and vegetables marinated with spices and grilled over charcoal in the streets and restaurants. When you order Brochette, you will be served with Pili Pili sauce and fried potatoes. Many African families pass this dish down to their younger generations as a way to keep traditions alive.

Ingredients

• 4 garlic cloves, finely chopped, ⅓ Kosher salt, 3 cup olive oil, tablespoons plain yogurt, 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, Kosher salt, Vegetable oil (for grilling), Warm pita bread, labneh (Lebanese strained yogurt), chopped tomatoes, and fresh mint leaves (for serving)

Instructions

• 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.
• 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.
• Chicken can be marinated 12 hours ahead. Keep chilled.