Food The Bite:

Yogurt Marinated Chicken Skewers with Herbed Dressing

Yogurt Marinated Chicken Skewers with Herbed Dressing
Yogurt Marinated Chicken Skewers with Herbed Dressing

Yogurt Marinated Chicken and Artichoke Skewers with Herbed Dressing

Athena Calderone, Cook Beautiful




½ cup plain full-fat Greek yogurt

¼cup fresh lemon juice (about 2 large lemons)

4 cloves garlic, minced

½ teaspoons minced fresh ginger

2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh parsley

¾ cup extra-virgin olive oil

1½ teaspoons Aleppo pepper

2 teaspoons ground cumin

2 teaspoons kosher salt

2 teaspoon smoked paprika


2 pounds boneless chicken thigh meat, cut into 2-inch pieces

2 14-ounce cans whole artichoke hearts, drained and halved

2 red onions, cut into 1½-inch pieces

2 small zucchinis, cubed

1 cup cherry tomatoes

Extra-virgin olive oil, for drizzling

Freshly cracked pepper

Lemon-Herb Vinaigrette, for serving

1/3 cup extra virgin olive oil

1/4 cup fresh lemon juice (2 to 3 lemons)

Zest of 1 lemon

1 teaspoon salt

1 teaspoon honey

Pinch of Aleppo pepper

2 tablespoons finely chopped parsley

1 tablespoon finely chopped cilantro

Whisk all ingredients together.

Tzatziki, for serving

1 cup full fat Greek yogurt

1 kirby cucumber, seeded and finely chopped

1 small clove garlic, minced

A few fresh dill sprigs, finely chopped

A few fresh mint sprigs, finely chopped

2 tablespoons fresh lemon juice

2 tablespoons extra virgin olive oil

Salt and pepper, for taste

Stir all ingredients together.


Make the marinade: In a large bowl, combine all of the ingredients along with the chicken. Stir thoroughly to combine. Cover and refrigerate, allowing the chicken to marinate for a minimum of 3 hours or ideally overnight.

Make the lemon herb vinaigrette and the tzatziki.

Make the skewers: Drizzle the vegetables with oil and season with salt and pepper. Skewer the chicken, alternating each piece with the vegetables. Discard any extra marinade.

Preheat the grill over medium-high heat to about 400ºF. Grill the skewers until lightly charred and cooked through, about 6 minutes per side. Before serving, drizzle the skewers with the vinaigrette. Serve with the tzatziki and any remaining vinaigrette on the side.

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