Yogurt-marinated Chicken and Artichoke Skewers With Herbed Dressing

Athena Calderone, Cook Beautiful

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  • Ingredients

    • 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 (page 267), for serving
      Tzatziki (page 267), for serving

  • 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 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.