Yogurt Marinated Chicken Skewers with Tzatziki

"The beautiful Spring came, and when nature resumes her loveliness, the human soul is apt to revive also." Harriet Ann Jacobs. Of the four seasons, spring had long been my least favorite. Yet over the last several years, I have developed a deeper appreciation and fondness for nature's rebirth and renewal. Beyond having color restored to the landscape, spring's return symbolically reminds us we have another chance to renew those friendships we have allowed to go dormant, to resurrect those lists of resolutions we have made over the years, and to recommit to making time for what reenergizes us physically, emotionally, and spiritually. Spring truly is the season of perennial second chances.

While going through the stacks of food magazines I have acquired over the years, I recently spent time revisiting the dog-earred pages of recipes I never got around to making. Maybe it was a brief conversation about food with someone who had recently been to the Middle East or maybe I am always drawn to recipes made with interesting spices responsible for gravitating me toward one of the famed Istanbul chef Musa Dagdeviren recipes shared in a July (2009) edition of Bon Appetit. If I ever needed a legitimate reason to rationalize my magazine saving (aka hoarding) tendencies, especially in this day and age, Musa's recipe for Yogurt-Marinated Chicken Kebobs with Aleppo Pepper would qualify. 

It has been quite awhile since any of the recipes posted to the blog were worthy of being placed on my highly selective 'last meal' list. That hiatus ends today. One bite of this Yogurt Marinated Chicken Skewers with Tzatziki had me seriously wondering if I died and gone to (wishful thinking) heaven.

Seriously, this may be the best grilled chicken dish ever! As much as I have been reluctant to serve the same dish to family and friends over and over again, this Yogurt Marinated Chicken Skewers with Tzatziki just might be the exception. The grilled spiced marinated chicken served with a cool Tzatkiki sauce (along with warm, grilled Naan) will transport your palate to a culinary world you may have never experienced. And one you probably will never want to leave.

One of the many beauties of this recipe is that everything can be prepared the morning or day before you are ready to serve it. And actually, marinating the chicken longer than three hours in a mixture of (full-fat) yogurt, Aleppo pepper, garlic, lemon, salt, pepper, red wine vinegar, tomato paste and extra-virgin olive oil further deepens its flavor.

Miss Bossy Pants, my alter ego, says 'for optimal flavor and moistness use full-fat yogurt (Fage Total) in your marinade and only skinless, boneless chicken thighs'. Miss People Pleaser, another alter ego, completely agrees with Miss Bossy Pants' recommendations. There is more than enough marinade for at least 2 1/2 pounds, if not 2 3/4 pounds, of chicken instead of the original 2 1/4 pounds recommendation in Musa's original recipe as once the chicken is marinated it is discarded. Being someone who skews to 'the more garlic the better', I used 8 cloves of garlic. If you don't live at that end of the garlic continuum, use 6 (large) cloves.

While the chicken is marinating, you can make the Tzatziki. There are many versions of Tzatziki recipes out there, but not surprisingly, Ina's seems to be best.

For the thickest, creamiest Tzatziki Sauce use an English (seedless) cucumber and yes, the full-fat yogurt (Fage Total). The cucumber can either be coarsely grated on a box grater or in a food processor (but why make more of a mess when you don't have to). Whichever option you choose, as much of the grated cucumber's moisture needs to be squeezed out (a paper towel or cheesecloth works) or the sauce will end up being too watery. And again, the longer it marinades the better the flavor.

Don't forget to soak the wooden skewers in water for at least 30 minutes before you skewer on pieces of chicken (I put 3 three pieces on each one) or they may catch fire on the grill.

The chicken skewers cook for 12-16 minutes on a medium-hot grill (turning frequently to ensure they cook evenly).

The flavors of the spices along with the char of the moist marinated grilled chicken thighs pair perfectly with the creamy, dilled Tzatziki Sauce. This is a chicken destined to awakened your senses in the best of ways. Served with a Curried Israeli Couscous Salad and/or roasted spiced carrots (recipe coming soon) along with plenty of grilled Naan, this Yogurt Marinated Chicken Skewers with Tzatziki is an absolutely perfect, beyond deliciousness, almost effortless, mouth-watering, last-meal worthy meal for entertaining family and friends. It doesn't get any easier or better than that. Happy Spring, happy renewal!

Recipe
Yogurt Marinated Chicken Skewers with Tzatziki (slight adaptions to the Yogurt-Marinated Chicken Kebabs with Aleppo Pepper recipe shared in Bon Appetit (July 2009) and to Ina Garten's Tzatziki recipe)

Ingredients
Chicken
1 1/2 Tablespoons Aleppo Pepper plus 1 Tablespoon warm water*
8 ounces whole-milk (full-fat) plain Greek yogurt (highly recommend Fage Total)
3 Tablespoons extra-virgin olive oil
2 Tablespoons red wine vinegar
2 Tablespoons tomato paste
2 teaspoons kosher salt
1 teaspoon black pepper
6-8 garlic cloves, peeled and smashed (I like garlic, so I went with 8 cloves)
1 lemon, thinly sliced into rounds 
2 1/4 to 2 3/4 pounds skinless, boneless chicken thighs (or a combination of chicken thighs and/or chicken breasts) cut into 1 1/4" strips (depending on how much chicken used, yield will be 10-12 skewers)

For serving: 
1 lemon cut into wedges
Naan or soft pita bread 

*Note: Instead of the Aleppo pepper you can use 2 teaspoons dried crushed red pepper plus 2 teaspoons Hungarian sweet paprika combined with 2 Tablespoons warm water.

Tzatziki
14 ounces whole-milk (full-fat) plain Greek yogurt (highly recommend Fage Total)
1 large English cucumber, unpeeled 
1/4 cup sour cream
2 Tablespoons fresh squeezed lemon juice
1 Tablespoon white balsamic vinegar or white wine vinegar
2 Tablespoons minced fresh dill
1 1/2 teaspoons minced garlic (from 3-4 garlic cloves)
2 teaspoons kosher salt
1/2 teaspoon black pepper

Directions
Chicken
1. In a large bowl, add Aleppo pepper and water. Stir and let stand until thick paste forms (approximately 5 minutes).
2. Add yogurt, olive oil, red wine vinegar, tomato paste, kosher salt, and black pepper. Stir to combine and whisk to blend.
3. Stir in garlic and lemon slices.
4. Mix in chicken. Cover and chill at least 3 hours (or up to overnight).
5. Prepare barbecue (medium-high heat).
6. Thread 3 pieces of chicken on skewers (if using wooden skewers soak in water at least 1 hour before assembly in order to prevent them from catching fire on the grill). Discard marinade.
7. Sprinkle skewers with kosher salt, pepper, and Hungarian paprika (or additional Aleppo pepper).
8. Grill chicken skewers until golden brown and cooked through, turning skewers occasionally (approximately 12-16 minutes). 
9. Transfer to a platter, surround with lemon wedges.
10. Serve with warmed naan (or pita bread) and tzatziki.

Tzatziki
1. Place yogurt, sour cream, lemon juice, vinegar, dill, garlic, salt and pepper in a medium bowl. Stir to combine.
2. On a box grater coarsely grate the cucumber. Put grated cucumber in a cheesecloth or paper towel to squeeze out as much liquid as possible. Add to yogurt mixture.
3. Cover and chill at least 2 hours (or overnight).

Spring images from Tohono Chul Park, a Botanical Garden in Tucson, Arizona.