Chicken Skewers with Pumpkin and Potatoes

Method

1. Cut chicken thighs (with skin) into small bite-sized pieces.
2. In a large bowl, combine the chicken with salt, pink pepper, sweet paprika, lemon zest and juice, red onion rings, olive oil, and fresh rosemary. Mix well and marinate for at least 1 hour (overnight for best flavor).
3. Cut pumpkin and potatoes (with skin) into small dice. Cut cabbage into strips.
4. In a wok, heat olive oil and sauté the remaining red onion until translucent. Add the cabbage, pumpkin, and potatoes. Season with salt and black pepper, add a splash of water, and cook covered for about 20 minutes until tender.
5. Soak wooden skewers in water for at least 30 minutes.
6. Thread the marinated chicken onto skewers, alternating with thin slices of lemon.
7. Grill the skewers on a barbecue or grill pan over medium-high heat, turning occasionally, until cooked through and charred.
8. In the last minute of grilling, add cubes of fresh scamorza cheese to the skewers so they melt slightly.
9. Serve the chicken skewers with the sautéed vegetables.