Peachy the Magazine Summer 2018 | Page 59

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 57