Chicken Skewers with Potato and Winter Vegetable Side

Method

1. Marinate the chicken: debone the chicken thighs, keeping the skin on, and cut into small pieces.
2. In a bowl, season the chicken with salt, chili pepper, sweet paprika, and the zest and juice of one lemon.
3. Add thick onion rings and chopped rosemary, then drizzle with olive oil and a splash of beer. Mix well and let marinate for at least 1 hour or overnight.
4. Prepare the side dish: slice a red onion thinly and sauté in a wok with oil over medium heat.
5. Add diced potatoes (with skin) to the onion and cook for a few minutes, then add shredded cabbage and a pinch of salt.
6. Peel and dice the pumpkin, add it to the pan along with a little water, black pepper, and sage. Cover and cook for about 20 minutes until vegetables are tender.
7. While the vegetables cook, soak wooden skewers in water to prevent burning. Then thread the marinated chicken pieces onto the skewers, alternating with lemon zest and onion rings.
8. When the barbecue has hot embers, place the skewers on the grill and cook, turning occasionally, until golden and cooked through.
9. Just before serving, dice scamorza cheese and stir it into the vegetable side dish until melted. Garnish with fresh sage.
10. Serve the skewers with the vegetable side dish.