-
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.
