Yogurt-Marinated Chicken and Artichoke Skewers with Herbed Dressing

This recipe is featured in our July 2018 Food +Entertaining Article, Farmer’s Market Feast.

Yogurt-Marinated Chicken and Artichoke Skewers with Herbed Dressing
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Yogurt-Marinated Chicken and Artichoke Skewers with Herbed Dressing

0.0 from 0 votes
Course: Main
Servings

6-8

servings

Ingredients

  • For the marinade

  • 1⁄2 cup plain full-fat Greek yogurt

  • 1⁄4 cup fresh lemon juice (about 2 large lemons)

  • 4 cloves garlic, minced

  • 2 1⁄2 teaspoons minced fresh ginger

  • 2 tablespoons chopped fresh cilantro

  • 2 tablespoons chopped fresh parsley

  • 3⁄4 cup extra-virgin olive oil

  • 1 1⁄2 teaspoons Aleppo pepper

  • 2 teaspoons ground cumin

  • 2 teaspoons kosher salt

  • 2 teaspoons smoked paprika

  • For the skewers

  • 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 1 1⁄2-inch pieces

  • 2 small zucchinis, cubed

  • 1 cup cherry tomatoes

  • Extra-virgin olive oil, for drizzling

  • Freshly cracked pepper

  • Lemon-Herb Vinaigrette

  • 1⁄3 cup extra-virgin olive oil

  • 1⁄4 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

  • 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

Directions

  • 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-heat to about 400 degrees. 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. Serves 6-8
  • Tzatziki
  • 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. Yields 2 cups.

Notes