Chicken Kebabs with Fried Smashed Potatoes & Tzatziki

• 2 pounds boneless chicken thighs with skin, cut into 1-inch pieces
• 1/4 cup extra-virgin olive oil
• 4 garlic cloves, minced
• 2 tablespoons paprika
• 1 tablespoon Aleppo pepper (see Note)
• Kosher salt
• Freshly ground black pepper
• 1 cup plain whole-milk Greek yogurt
• 2 tablespoons creme fraiche
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 garlic clove, minced
• 1 teaspoon red wine vinegar
• 1 English cucumberpeeled, halved lengthwise, seeded and finely diced
• 2 radishes, finely diced
• Kosher salt
• Freshly ground pepper
• 1 pound baby Yukon Gold potatoes
• Kosher salt
• Vegetable oil, for frying
• 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.
2. Cover and refrigerate for at least 2 hours or overnight.
3. make the tzatziki In a medium bowl, whisk the yogurt with the creme fraiche, lemon juice, olive oil, garlic and vinegar.
4. Fold in the cucumber and radishes and season with salt and pepper.
5. Cover and refrigerate the tzatziki until well chilled, about 1 hour.
6. meanwhile, prepare the potatoes In a medium saucepan, cover the potatoes with water and bring to a boil.
7. Add a generous pinch of salt and simmer over moderate heat until the potatoes are tender but not falling apart, about 15 minutes.
8. Drain and transfer to a baking sheet to cool completely.
9. Using your hand, gently smash the potatoes into 1/2-inch-thick rounds.
10. meanwhile, prepare the potatoes In a large, deep skillet, heat 1/4 inch of vegetable oil until shimmering.
11. Add the potatoes and fry over moderately high heat, turning once, until golden and crisp, 7 to 10 minutes.
12. Transfer to paper towels to drain.
13. Season with salt and pepper and keep warm.
14. meanwhile, prepare the potatoes Preheat the oven to 400.
15. Preheat a cast-iron griddle.
16. Thread the chicken skin side up onto 12 skewers (see Note) and season with salt and black pepper.
17. Arrange the chicken skewers skin side down on the griddle and cook over moderately high heat until the skin is crisp, about 5 minutes.
18. Transfer the skewers to a baking sheet and roast in the oven for 10 to 12 minutes, until the chicken is cooked through.
19. Serve the kebabs with the crispy potatoes and tzatziki.

chicken, extravirgin olive oil, garlic, paprika, pepper, kosher salt, freshly ground black pepper, milk, creme fraiche, lemon juice, extravirgin olive oil, garlic, red wine vinegar, radishes, kosher salt, freshly ground pepper, potatoes, kosher salt, vegetable oil, freshly ground pepper

Taken from www.foodandwine.com/recipes/chicken-kebabs-with-fried-smashed-potatoes-and-tzatziki (may not work)