Rangitikei Chicken, Asparagus and Artichoke Skewers
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Rangitikei Chicken, Asparagus and Artichoke Skewers

An alternative flavoursome centrepiece for your next celebration. Create a showstopper menu this festive season using beautifully tender Rangitikei 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.


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
  • 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
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.

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