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Yogurt Marinated Chicken and Artichoke Skewers with Herbed Dressing

Athena Calderone, Cook Beautiful
Yogurt Marinated Chicken and Artichoke Skewers with Herbed Dressing




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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