Keto Chicken & Artichoke Skewers (3) Kf, Gf Recipe

Cut and combine

Cut chicken thighs into 1-inch cubes. Place chicken in a medium bowl. Add olive oil (3 tbs), lemon juice (2 tbs), minced garlic (2 cloves), dried oregano (1 tsp), smoked paprika (1 tsp), kosher salt (1 tsp) and black pepper (1/2 tsp). Whisk to combine and toss chicken so all pieces are coated.

Cover and refrigerate to marinate at least 15 minutes and up to 1 hour (15-30 minutes is sufficient for small pieces). If using wooden skewers, soak them in water for 20–30 minutes before threading to prevent burning.

In a small food processor or by hand, roughly chop the pitted Kalamata olives (1/2 cup) with capers (1 tbs), minced garlic (1/2 clove), lemon zest (1 tsp) and olive oil (1 tbs). Pulse or chop until coarsely combined — you want a chunky tapenade, not a smooth paste. Transfer to a small bowl and set aside. Taste and adjust salt if needed (tapenade will be salty from olives/capers).

In a small bowl, whisk together mayonnaise (1/2 cup), sour cream (2 tbs), lemon juice (1 tbs), Dijon mustard (1 tsp), chopped parsley (2 tbs), chopped dill (1 tbs), salt (1/2 tsp), black pepper (1/4 tsp) and anchovy paste if using (1/2 tsp). Taste and adjust lemon, salt or herbs. Cover and refrigerate until ready to serve.

Preheat grill to medium-high (or preheat broiler / grill pan). If using a grill, oil the grates. Thread the marinade-coated chicken, artichoke heart quarters, pepper halves and zucchini rounds onto the 3 skewers, alternating components so each skewer has a mix of chicken and vegetables. Leave a little space between pieces so heat circulates.

Brush assembled skewers lightly with 1 tbs olive oil reserved for brushing.

Grill skewers over medium-high heat for 8–10 minutes, turning every 2–3 minutes so all sides brown evenly. Cook until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender with char marks. If broiling, place skewers on a foil-lined baking sheet 6 inches from the broiler and broil 6–8 minutes per side, watching closely to avoid burning.

When done, remove skewers to a cutting board and let rest 3 minutes.

Plate the three skewers. Spoon or dollop olive tapenade alongside or over the artichoke pieces, and serve the goddess sauce in a small ramekin for dipping. Garnish with chopped parsley (1 tbs) and lemon wedges (3 each). Squeeze lemon over skewers to taste before eating.

Serve hot. Leftover tapenade and goddess sauce keep refrigerated in airtight containers for up to 3 days.