Ingredients:
• 2 pounds boneless skinless chicken thighs, cut into 1 1/2 inch pieces
• 3 small potatoes, cut in halves
• 1/2 bell pepper, cut into 1 1/2 inch pieces
• 1/3 onion, cut into ½ inch pieces
• 1 tablespoon lemon juice
• salt, to taste
• ½ teaspoon sugar
• 6 (6- inch long) skewers
Marinade:
• 1 cup Greek yogurt
• 2 tablespoons oil
• 1 teaspoon turmeric
• 1teaspoon garlic powder
• 2 tablespoons lemon juice
Directions:
• In a bowl, whisk together the marinade ingredients (Greek yogurt, oil, turmeric, garlic powder, and half the lemon juice).
• Add the chicken pieces, tossing until thoroughly coated.
• Cover and refrigerate for 2 to 24 hours.
• Soak 10 to 12 wooden skewers in water for 30 to 45 minutes.
• Boil the potato halves in salted water until almost done (tender, but firm enough to hold a skewer). Drain and let cool.
• Place the bell pepper pieces in a heatproof bowl, pour boiling water over them, and let blanch for 5 minutes. Drain well.
• Place the onion pieces in a separate bowl and pour boiling water over them for 2 to 3 minutes.
• Drain, then toss with the remaining lemon juice, sugar, and a pinch of salt.
• Let quick-pickle for 10 minutes.
• Preheat your oven to 400°F (200°C). Line the bottom of a 9-inch round pan with parchment paper.
• Place the potato halves cut-side down across the bottom of the pan to create 6 flat, stable bases.
• Thread the ingredients onto each skewer in this pattern:
- Pepper (skin side facing away from the chicken)
- Chicken
- Pickled onion
- Chicken
- Pepper
- Chicken
- Pickled onion
• Press the blunt bottom of each skewer into the top of a potato half, using the potatoes as bases to keep the skewers standing upright.
• Bake for 25 to 30 minutes (or until the chicken reaches an internal temperature of 165°F / 74°C). Serve warm!
