When it comes to getting foodie inspiration from restaurants, it usually goes something like this.
View menu online before visiting restaurant. Usually unnecessarily far in advance.
Wipe the drool from my keyboard (or phone) and realize something has caught my eye.
Get to restaurant, pretend to read the menu, while convincing husband to order my second favorite option. Because I already decided on that as well.
Order. Anxiously await.
Take the first bite, and revel in the fact that I am the world’s best order-er because I’m always able to pick out the best item on the menu.
Unfortunately, my most recent visit to a trendy new restaurant didn’t quite go this way. I got through step four, deciding on a chicken, grape and artichoke kabob for one of our appetizers. After that, things fell apart.
The skewer that arrived was threaded with chicken that had been grilled, then sliced, and chilled, alternated with cold grapes and artichokes and not much of a seasoning in site. Needless to say, it didn’t match the vision I had for a fresh grilled kabob with steamy, plump fruit and savory vegetables aside hot, marinated chicken. Apparently, the chef missed the memo on what’s good.
What’s a foodie with an unsatisfied craving to do? Make it at home. The right way. Of course.
PS: If you’re local to me and wondering what restaurant this was, just ask – I’m happy to share. Fortunately while this one particular item wasn’t exactly what I expected, we very much enjoyed the rest of our meal and I’ll gladly recommend some other things on the menu!
Chicken, Artichoke and Grape Skewers with Tarragon-Yogurt Sauce
2 tablespoons olive oil
zest from 1 lemon
2 tablespoons lemon juice
4 cloves garlic, minced
1 tablespoon dijon mustard
1/2 teaspoon salt
4 chicken breasts, about 5oz each, trimmed and cut into 3/4″ cubes
9 oz package frozen artichokes, cooked according to package directions
1 cup (160gm) seedless red grapes
1/2 cup (4oz) nonfat plain Greek yogurt
2 teaspoon lemon juice
1 teaspoon lemon zest
2 tablespoons water
2 teaspoons finely chopped tarragon
salt and pepper, to taste
If using wooden skewers, arrange them on a rimmed baking sheet and cover with hot water (it doesn’t need to be boiling; hot water from the tap is fine. Soaking the skewers helps prevent them from catching on fire while grilling.)
To prepare skewers, whisk together olive oil, lemon zest, lemon juice, garlic, mustard, and salt. Add chicken and allow to marinate at room temperature for 20 minutes.
Meanwhile, pre-heat grill to medium-low heat. Prepare tarragon-yogurt sauce by combining all ingredients in a small bowl. Refrigerate until ready to serve.
Thread chicken, artichokes and grapes onto skewers. Grill for 10-15 minutes, turning occasionally, until chicken is cooked through. Serve warm with tarragon-yogurt sauce.
Servings Per Recipe: 4
Amount Per Serving
Total Fat 9.2 g
Saturated Fat 1.6 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 5.4 g
Cholesterol 82.2 mg
Sodium 816.5 mg
Potassium 659.0 mg
Total Carbohydrate 16.5 g
Dietary Fiber 3.7 g
Sugars 4.9 g
Protein 38.5 g