Cut 1 pound of your favorite potatoes lengthwise into 1/4-inch-thick slices.
2 cups white vinegar
2 tsp extra-virgin olive oil
1 1/2 tsp coarse salt, plus more for sprinkling
1/4 tsp freshly ground pepper
3/4 cup plain, low-fat yogurt
3/4 cup extra virgin olive oil
6 garlic cloves, minced
1 tsp dried thyme
1 tsp dried oregano
1 1/2 tsp salt
1 1/2 tsp freshly ground black pepper
1/2 tsp cayenne pepper
6 boneless, skinless chicken breasts, cut into 1-inch cubes
3 tsp chopped fresh basil leaves
5 tsp freshly squeezed lemon juice
Cut three large red bell peppers into one-inch pieces, removing the seeds and stem as you go.
Two large red onions, peeled and cut into one-inch pieces.
In a medium saucepan, cook potatoes and vinegar on high until boiling. Then reduce heat to medium-low and let the potatoes simmer until they’re fork tender, which should take about 5-10 minutes. After 30 minutes, remove the potatoes from the vinegar and let them drain before lightly tossing with oil, salt, and pepper.
Before cooking, set grill to medium-high. Next, place potatoes in a single layer on the grill and cook until both sides are browned and potatoes are cooked through this should take about 5 minutes per side. Ensure that you’re watching carefully so they don’t burn too much! Finally, before serving sprinkle with salt according to taste.
In a large bowl, whisk together yogurt, oil, garlic, thyme oregano, salt pepper and cayenne. Add chicken pieces and toss to coat before covering the mixture and refrigerating it for 3 to 6 hours. In a small bowl whisk together remaining oil, garlic basil and lemon juice before covering it and setting it aside in the fridge until the chicken is done marinating.
Take the chicken out of the yogurt marinade, and set the marinade aside. To create your skewers, alternate between threading red pepper, chicken, and onion onto each skewer. Once all skewers are prepared, set them aside.
Grill chicken over a medium-high flame, turning one quarter turn every couple of minutes. Grill until chicken is cooked through and then transfer to serving platter. Brush with garlic-basil oil before serving hot.