Thyme After Time: Chicken and Artichoke Skewers and The Diary of a Genie

Dear Diary,

It's me, Genie. I did it again. I don't know if there's something wrong with me but I just love messing around with these crazy humans. They don't ever really mean what they say. I have a tendency to be a little too literal at times which doesn't make these humans happy at all. That's how this wonderful recipe came to be.

I was in the possession of this nice young couple. They meant well but they argued over the most meaningless and petty of things. I grew weary of their bickering. Day after day I was stuck in the lamp prisoner and silent witness to it all.

It just so happened a day came, today as a matter of fact, that another argument ensued.

"What's for dinner?" he would say.

"I don't know." she would say.

They went on and on, neither really liking the other's ideas.

Well, my dear diary...that's when the meaningless threats began.

One said they'd choke the other.

The other said they'd squash them right where they stood.

They began to grill each other about whatever came to mind.

They roasted each other in front of their friends til their faces were as red as peppers.

They threatened one another and then called each other chicken when nothing was acted upon.

They swore they had each married a lemon of a spouse.

So, with all of these words being thrown around, the next thing came, my lamp.

I was grabbed and the slightest stroke of the hand set me free.

I stood before the both of them watching their mouths drop as I have for eons. That look never gets old, I have to say.

So I took all of their insults and turned them into a recipe...trapped on paper of course.

The choking threats became the artichoke, roasted red peppers, squash, lemons, and yes, even the chicken. I left them to marinate most of the day (with lots of mint to freshen up their dirty mouths).

Yes, Diary, I set them free and unharmed but they had quite a story to tell. They sat in that bag all day together and had no choice but to get along.

I ended up taking a quick vacation afterwards and used that recipe.

It was pretty good. A few insults turned into a real dish. Who knew that could happen?

Well, I guess it's on to the next human.

Wishes, you ask? Well the first was me granting all of their insults to each other and making them their own recipe.

The second was freeing them. The third?

Well, they asked that I go grill myself, thus the vacation. I went to my grill and cooked up this recipe.

That was an easy one. I even made a bed of rice with some fresh tomatoes and wilted spinach. That didn't require any recipe though. I made the wild rice with chicken broth and a pinch of salt and a pat of butter. When it was done I added a chopped tomato and some baby spinach leaves. I let the residual heat wilt the spinach. Damn it was good.

Well, Diary, It's been a long day. So, until tomorrow ... sweet wishes.

Chicken and Artichoke Skewers

1 pkg Boneless, Skinless Chicken Breasts, chopped into bite sized pieces

2 Tbsp Fresh Oregano, chopped

1 Tbsp Fresh Mint,chopped

a Few Rosemary Leaves

2 Cloves Garlic, minced

1 tsp Salt

1/2 tsp Freshly Ground Pepper

1/4 cup Olive Oil

1/4 cup Balsamic Vinegar

1 lemon halved

1 Small Jar Marinated Artichoke Hearts

1 Jar Roasted Red Peppers

2 Yellow Squash, sliced into 1" thick pieces

1 Red Onion, Sliced into Skewer sized Pieces

Wooden Skewers soaked in water an hour before grilling

Slice Chicken into 2" squares. You want them small enough so they cook through in a timely fashion but large enough where they will not dry out or fall off the skewer.

Prepare all of your herbs. Mix with salt, pepper, olive oil, vinegar and garlic.

Take 1/2 of the lemon and slice it thinly.

Place chicken, herb and vinegar mixture and the lemon slices in a plastic bag and seal.
Marinate in the refrigerator for 8 hours.
Prepare this in the morning and it will be ready for the skewers by dinner.

Later that day:
Set yourself up a work station: yellow squash, onions, red peppers artichoke hearts and the chicken.
Once you touch the chicken, everything else you touch will have to be grilled on the skewers or discarded so plan accordingly.

I used a few rosemary skewers for extra flavor, removing the leaves and carving the end of the branch into a point.

Preheat your grill to medium.

Assemble each skewer.

Discard the any marinade left over.

Leave a little room between each item on the skewer (especially the chicken). That way the air and the heat from the grill will cook everything through evenly.

Put about 1/4 cup of olive oil in a small bowl.
Lightly brush each skewer with the olive oil.
Sprinkle each one with a little salt and freshly ground pepper.
Take the other half of the lemon and slice it thickly. Brush each side with olive oil.
I suggest using a grill pan for your skewers. It keeps them together and helps to keep anything from falling through the grates. It allows the flame and the heat to come through so you don't lose any flavor.

Grill about 7-8 minutes on each side, until the chicken has become firm and is cooked through.
Leave space between each skewer as well, allowing the flames and heat to work its magic evenly.
It usually takes about 20 minutes on medium heat.
Meanwhile, grill the lemon slices on the grates (a couple minutes on each side) until they are charred. Set aside.