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Food The Bite:

Yogurt-Marinated Chicken and Artichoke Skewers With Herbed Dressing

Yogurt-Marinated Chicken and Artichoke Skewers With Herbed Dressing
the juiciest chicken skewers

I am curious by nature, so when I first started cooking, I asked a lot of questions. One of my favorites, which I still pose to just about everyone I meet: What is your go-to weeknight meal? In my kitchen, a recipe has to meet certain standards in order to earn that title. I need to be able to prep it ahead, cook it quickly, and serve it straight up—meaning it boasts both veggies and protein. These chicken skewers fit the bill. Juicy grilled chicken is something that eludes even many experienced cooks, but here the yogurt in the marinade tenderizes the meat and prevents it from drying out. I often drizzle these kebabs with lemon-herb vinaigrette and serve tzatziki on the side.

Yogurt-marinated Chicken and Artichoke Skewers With Herbed Dressing

Athena Calderone, Cook Beautiful


Serves 6 to 8

For the marinade
1⁄2 cup (120 ml) plain full-fat greek yogurt
1⁄4 cup (60 ml) fresh lemon juice (about 2 large lemons)
4 cloves garlic, minced
21⁄2 teaspoons minced fresh ginger
2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh parsley 3⁄4 cup (180 ml) extra-virgin olive oil 11⁄2 teaspoons aleppo pepper
2 teaspoons ground cumin
2 teaspoons kosher salt
2 teaspoon smoked paprika

For the skewers
2 pounds (910 g) boneless chicken thigh meat, cut into 2-inch (5-cm) pieces
2 (14-ounce/400-g) cans whole artichoke hearts, drained and halved
2 red onions, cut into 11⁄2-inch (4-cm) pieces
2 small zucchinis, cubed
1 cup cherry tomatoes extra-virgin olive oil, for drizzling freshly cracked pepper
Lemon-herb vinaigrette, for serving
Tzatziki, for serving

Lemon-Herb Vinaigrette
⅓ cup extra-virgin olive oil
¼ cup fresh lemon juice (2 to 3 lemons)
Zest from 1 lemon
1 teaspoon salt
1 teaspoon honey
Pinch Aleppo pepper
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh cilantro

Tzatziki Sauce
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, plus more for garnish
A few fresh mint sprigs, leaves finely chopped
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Salt and freshly cracked pepper


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 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 (205oC). 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.

Lemon-Herb Vinaigrette
In a small bowl, whisk all of the ingredients together and taste
for seasoning

Tzatziki Sauce
In a medium bowl, stir all of the ingredients together. Season
to taste with salt and pepper. Garnish with a few pieces of torn
dill. The sauce can be stored in the fridge for up to 2 days.

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