Chicken Kebabs With Potato Salad

Recipe Directions

1. For best results, take the chicken out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the chicken longer than this recipe card indicates. Preheat a grill to high or your oven to broil.
2. Crack open the lid on the container of potatoes (a) and drain out the water. Place the potatoes in a saucepot. Add cold water until the potatoes are covered with water. Put the pot on the stove over medium-high heat. Bring up to a simmer and then turn the heat to medium or medium-low to maintain a simmer. Cook for 11 minutes or until the potatoes are tender. Then completely drain out the water.
3. Place the cooked potatoes into a mixing bowl. Season with a generous pinch of salt & pepper. Place the potatoes in the refrigerator to cool for 10-15 minutes while you prepare the kebabs.
4. Open the package of skewers (b) and lay on a plate. (Note: skewers have been soaked). Place the pepper, mushrooms, zucchini and onion (c) on the plate beside the skewers. Then cut open the package of chicken pieces (d) and place on a different plate.
5. Assemble the skewers. You will have enough meat and vegetables to prepare 2 skewers per person. Start with a piece of red pepper, then follow with a combination of chicken, mushroom, zucchini and onion, in whatever order you prefer. Place the pieces of meat and vegetables very close together. Always try to have red pepper at both ends.
6. If you are using a grill: place the prepared kebabs on the grill horizontally and cook for 3 minutes, then rotate 45 degrees and cook for another 3 minutes. Flip over and cook the other side for 3 minutes, then rotate 45 degrees and cook for another 3 minutes. Then flip the kebabs over a quarter turn and lay them down on the side of the chicken that has not been grilled and cook for 3 minutes, then flip over and cook the other “short” side for 3 minutes.
7. If you are using an oven: place the prepared kebabs on a broiler pan and put in your preheated oven for 5 minutes. After 5 minutes, pull the kebabs out and flip them over. Cook for another 5 minutes. During the last 5 minutes, check the kebabs every minute. At the end of the 10 minutes, cut open one piece of chicken to make sure it is cooked to your liking. If not, cook for another 1-2 minutes.
8. When the kebabs have finished cooking, transfer to a clean plate. Let them rest for 2 minutes.
9. When the potatoes have cooled, add the vegetables (e) and the bacon, cheddar and aioli (f) to the bowl. Gently mix. Taste and add salt and pepper if you wish. Serve the potato salad beside the kebabs.