Chicken, Asparagus and Artichoke Skewers with Basil Dressing

Chicken 
600 grams Rangitikei corn fed, free range boneless chicken thighs, cut into 3cm pieces
3 tablespoons olive oil
2 cloves garlic, crushed
1 tablespoon dried tarragon
1 teaspoon smoked paprika
1 teaspoon ground cumin 

To assemble
8 medium asparagus spears cut into 4cm lengths
1 x 340 gram jar marinated artichoke quarters, drained 
2 firm lemons sliced into half moons
12 large bay leaves, halved
sea salt and ground pepper
Basil dressing, recipe below

8 x 20cm long bamboo skewers soaked in cold water for 30 minutes

Basil Dressing
3 tablespoons extra virgin olive oil
finely grated zest 1 lemon
1 tablespoon lemon juice
2 cloves garlic, crushed
1 teaspoon wholegrain mustard
pinch chilli flakes
2 tablespoons chopped basil
sea salt and ground pepper