FOOD + ENTERTAINING
YOGURT-MARINATED CHICKEN
AND ARTICHOKE SKEWERS WITH
HERBED DRESSING 1 cup cherry tomatoes
Serves 6 to 8 Freshly cracked pepper
Extra-virgin olive oil, for drizzling
For the marinade:
½ cup plain full-fat Greek yogurt
¼ cup fresh lemon juice (about
2 large lemons)
4 cloves garlic, minced
2 ½ teaspoons minced fresh ginger
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh parsley
¾ cup extra-virgin olive oil
Lemon-Herb Vinaigrette and Tzatziki,
for serving (see recipes on next page)
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.
1 ½ teaspoons Aleppo pepper
2 teaspoons ground cumin
2 teaspoons kosher salt
2 teaspoons smoked paprika
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.
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 ½-inch pieces
2 small zucchinis, cubed
Preheat the grill over medium-heat
to about 400 degrees. Grill the skew-
ers 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.
SUMMER 2018
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