Alternately, you can roast the chicken at 400 degrees for 20-30 minutes. Grill the skewers until lightly charred and cooked through, turning them occasionally throughout cooking, about 10 to 12 minutes total.Take skewers and thread the chicken, artichokes, and asparagus pieces on. Set your grill, grill pan, or skillet to medium-high heat.Stir in the herbs, paprika, and a pinch of red pepper flakes. Combine the feta, yogurt, and lemon juice in a blender or food processor. In a jar, combine 1/4 cup olive oil, the lemon juice, red wine vinegar, honey, sun-dried tomatoes, 1 clove garlic, and a pinch each of chili flakes, salt, and pepper. Marinate for 15 minutes or up to overnight in the fridge. In a bowl, combine 3 tablespoons olive oil, the paprika, cumin, cayenne, cinnamon, 3 cloves garlic, ginger, cilantro, parsley, and a pinch each of chili flakes and salt.1/4 cup chopped fresh tender herbs such as dill basil or parsley.2 tablespoons chopped sun-dried tomatoes.juice of 1 a lemon (about 2 tablespoons).2 pounds boneless skinless chicken breasts, cut into bite-size chunks.1/4 cup fresh cilantro and or parsley, chopped.4 cloves garlic, finely chopped or grated.3 tablespoons, plus 1/4 cup extra virgin olive oil.Photo via Tieghan Gerard of Half Baked Harvest
