Instructions

01
In a large bowl, whisk together lemon zest, lemon juice, olive oil, garlic, oregano, smoked paprika, kosher salt, and black pepper until thoroughly combined.
02
Add the chicken cubes to the marinade, toss well, and cover. Refrigerate for at least 30 minutes, or up to 2 hours for best flavor.
03
Meanwhile, bring a pot of salted water to a boil. Add the halved potatoes and cook 8 minutes, until just fork-tender but not falling apart. Drain well and set aside.
Herb says
Par-cooking the potatoes guarantees they’ll finish perfectly on the grill, not charred outside and raw inside.
04
Thread the marinated chicken, par-cooked potatoes, and chunks of red onion alternately onto metal or soaked wooden skewers, packing snugly but not tightly.
05
Toss any remaining potatoes with a tablespoon of olive oil and a pinch of salt, then wrap them in a double layer of heavy-duty aluminum foil to form a flat pouch. Seal tightly.
06
Preheat a grill to medium-high heat, about 400°F. Oil the grates to prevent sticking.
Herb says
Preheating gives you that craveworthy char, and the oil-on-grates trick is your insurance policy against kabob carnage.
07
Place the foil potato packet on the grill and cook for 10 minutes, turning once.
08
Add the skewers to the grill. Cook, turning occasionally, until the chicken is well browned and cooked through, about 12-15 minutes total.
09
Remove the skewers and foil pouch from the grill. Rest skewers 5 minutes before serving.
Herb says
Resting lets the juices redistribute, so your chicken stays juicy, not sad and dry.
10
Transfer the potatoes from the foil to a serving bowl. Sprinkle both skewers and potatoes with chopped parsley and a squeeze of fresh lemon.
11
Serve the chicken and potato skewers hot, with the foil-roasted potatoes on the side. Enjoy immediately.

Skewer the Moment

Ingredients

Instructions