Athena Calderone’s Yogurt-Marinated Chicken & Artichoke Skewers with Herbed Dressing

I’ve been making various versions of skewered chicken with tzatziki for decades. This recipe is from my new Cook Beautiful cookbook, and, unlike the recipes I’ve used in the past, it calls for a yogurt marinade (and makes for a very moist grilled chicken). It’s a perfect summer evening meal, which I like to serve alongside grilled asparagus and some very lemony Greek potatoes (which Cate has turned us onto). I’ll add her recipe soon.

Serves 6 to 8

Ingredients

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

Method

Make the marinade

1. 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

1. Drizzle the vegetables with oil and season with salt and pepper. Skewer the chicken, alternating each piece with the vegetables. Discard any extra marinade.

2. 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.

Lemon-Herb Vinaigrette

1. In a small bowl, whisk all of the ingredients together and taste
   for seasoning

Tzatziki Sauce

1. In a medium bowl, stir all of the ingredients together. Season
   to taste with salt and pepper.

2. Garnish with a few pieces of torn dill. (The sauce can be stored in the fridge for up to 2 days.)