Yogurt Marinated Chicken and Artichoke Skewers with Herbed Dressing

Athena Calderone, Cook Beautiful

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  • Ingredients

    • SERVES 6 TO 8


      ½ cup (120 ml) plain full-fat Greek yogurt

      ¼cup (60 ml) 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. 

  • Method

    • 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.