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Chicken Kebabs with Fried Smashed Potatoes & Tzatziki
© Christina Holmes

Chicken Kebabs with Fried Smashed Potatoes & Tzatziki

  • ACTIVE: 1 HR 15 MIN
  • TOTAL TIME: 2 HRS 45 MIN
  • SERVINGS: 4
  • MAKE-AHEAD

For his take on chicken souvlaki (Greek skewers of grilled meat), Jimmy Bannos Jr. sears marinated chicken thighs on a cast-iron griddle, which gives them “the crispiest, best skin ever,” he says. To serve alongside the skewers, he fries smashed baby potatoes until they’re tender and golden.

chicken

  1. 2 pounds boneless chicken thighs with skin, cut into 1-inch pieces
  2. 1/4 cup extra-virgin olive oil
  3. 4 garlic cloves, minced
  4. 2 tablespoons paprika
  5. 1 tablespoon Aleppo pepper (see Note)
  6. Kosher salt
  7. Freshly ground black pepper

tzatziki

  1. 1 cup plain whole-milk Greek yogurt
  2. 2 tablespoons crème fraîche
  3. 1 tablespoon fresh lemon juice
  4. 1 tablespoon extra-virgin olive oil
  5. 1 garlic clove, minced
  6. 1 teaspoon red wine vinegar
  7. 1 English cucumber—peeled, halved lengthwise, seeded and finely diced
  8. 2 radishes, finely diced
  9. Kosher salt
  10. Freshly ground pepper

potatoes

  1. 1 pound baby Yukon Gold potatoes
  2. Kosher salt
  3. Vegetable oil, for frying
  4. Freshly ground pepper
  1. PREPARE THE CHICKEN In a baking dish, toss the chicken with the olive oil, garlic, paprika and Aleppo pepper until well coated. Cover and refrigerate for at least 2 hours or overnight.
  2. MAKE THE TZATZIKI In a medium bowl, whisk the yogurt with the crème fraîche, lemon juice, olive oil, garlic and vinegar. Fold in the cucumber and radishes and season with salt and pepper. Cover and refrigerate the tzatziki until well chilled, about 1 hour.
  3. MEANWHILE, PREPARE THE POTATOES In a medium saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until the potatoes are tender but not falling apart, about 15 minutes. Drain and transfer to a baking sheet to cool completely. Using your hand, gently smash the potatoes into 1/2-inch-thick rounds.
  4. In a large, deep skillet, heat 1/4 inch of vegetable oil until shimmering. Add the potatoes and fry over moderately high heat, turning once, until golden and crisp, 7 to 10 minutes. Transfer to paper towels to drain. Season with salt and pepper and keep warm.
  5. Preheat the oven to 400°. Preheat a cast-iron griddle. Thread the chicken skin side up onto 12 skewers (see Note) and season with salt and black pepper. Arrange the chicken skewers skin side down on the griddle and cook over moderately high heat until the skin is crisp, about 5 minutes. Transfer the skewers to a baking sheet and roast in the oven for 10 to 12 minutes, until the chicken is cooked through. Serve the kebabs with the crispy potatoes and tzatziki.
Make Ahead The tzatziki can be refrigerated overnight. Notes Aleppo pepper is a moderately hot crushed dried chile from Turkey and Syria; it is available at gourmet markets and penzeys.com. If using bamboo skewers, soak them in water for at least 30 minutes before threading.

Suggested Pairing

Lively, lemony Greek white: 2011 Gaia Thalassitis Assyrtiko

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