Grilled Chicken Kebabs and Potatoes Recipe

DIRECTIONS

If you're using wood skewers, soak them briefly in water so they don't burn. Clean and cut chicken breasts into pieces each an inch wide, then toss in a bowl with salt and pepper, chile pepper (or your seasoning of choice), and olive oil. Marinate while you prep.

Par-cook potatos (boil or microwave in water for 3-4 minutes), then toss with olive oil, salt and pepper. Skewer separately from chicken to ensure management of different cooking times (you'll want to throw these on the grill a few minutes before the chicken).

Toss the onions, peppers, mushrooms and zucchini with the tomatoes and whole jalapeños in a bowl (they won't impart heat if you don't cut them). Dress with oil, salt and pepper, then toss.

Assemble skewers alternating chicken with onions, peppers, mushrooms, zucchini and tomatoes. Pierce whole jalapeños on a separate skewer. Rest them while prepping salad and yogurt sauce.

Peel off lettuce layers from a ¼ head. Stack leaves, roll into a cylinder and chiffonade. Repeat with red cabbage. Toss together in a bowl. Mix two parts lemon juice to one part olive oil. Add a dash of white wine vinegar, salt and pepper and stir vigorously until it emulsifies.

Mix two cups yogurt with chopped cucumber and minced mint. Add salt and pepper to taste.

Soak a paper towel or rag with vegetable oil and using tongs, prime your grill. Cook kebabs, throwing the potato skewers on a few minutes before the chicken and vegetable, and jalapeño kebabs. Flip each skewer once, after about five minutes. Depending on how hot your grill gets everything should be done within 12-15 minutes.

Toss chiffonade salad with dressing. Plate with 2 chicken and vegetable kebabs, 4-5 potatoes, a ladling of cucumber yogurt and 1 jalapeño garnish per dish.