Yogurt-Marinated Chicken and Artichoke Skewers With Herbed Dressing

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