Directions

Garlic Sauce

1. Place garlic on a cutting board, add a pinch of salt, and mash with the side of a chef’s knife until a fine pulp.

2. Transfer garlic paste to a small bowl and drizzle in olive oil while whisking.

3. Very gradually whisk yogurt into garlic mixture until emulsified. (If you add the yogurt too quickly, the sauce will break. (If it does break, gradually whisk in 1 tsp water just before serving.)

4. Cover and chill.

Chicken

1. In a medium bowl, combine minced garlic, olive oil, lemon juice and lemons (after you squeeze the juice out of them), 1 tsp Kosher salt and 1 1/2 TBSP Masi Masa Ras El Hanout Spice Blend.

2. Toss chicken in bowl, cover and chill at least 2 hours (up to 16 hours).

3. Heat grill to medium-high.
4. Thread chicken onto skewers (this can be done up to 8 hours ahead—just refrigerate covered).
5. Grill chicken, turning occasionally, until cooked through, 8–12 minutes.

To Serve

1. Place skewers on a platter and sprinkle with roughly torn mint leaves or parsley. 

2. Place garlic sauce in a couple of small bowls to share at the table.