Chicken, Asparagus and Artichoke Skewers with Basil Dressing

. November, 2015
Photography by Aaron McLean.
Chicken, Asparagus and Artichoke Skewers with Basil Dressing

These tender, tasty skewers are perfect for sharing with friends over summer barbecues.


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


Place the chicken in a bowl and toss well with all the remaining ingredients. Cover and chill for up to 24 hours. 

To assemble: Thread the components onto the skewers, alternating the vegetables, chicken, lemon and bay leaves. Season with salt and pepper.

Preheat a large sauté pan or barbecue flat-plate and cook the skewers until golden and cooked through, turning to cook all sides of the chicken. Arrange on a platter and spoon over the basil dressing. Makes 8 skewers

Basil Dressing: Whisk the oil, lemon zest and juice and the garlic in a bowl and season with salt and pepper. Stir in the chilli and basil.