Chicken Kebab

Method

1. Marinate the boneless chicken thighs in white wine (or beer/red wine) for a couple of hours.
2. Drain the chicken and season with nutmeg, pepper, salt, smoked paprika, a drop of lemon juice, and sunflower oil. Mix well.
3. Thread the seasoned chicken pieces onto a skewer to form the kebab. Optionally, add a small piece of guanciale or lardo.
4. Line a bundt pan with parchment paper and place the skewer in the center.
5. Around the skewer, add potatoes and onion that have been seasoned with mixed herbs and spices.
6. Bake in a preheated oven at 180°C for about 45 minutes, until golden and cooked through.
7. For the bread: combine 500 g of 00 flour with 15 g of fresh yeast (or 7-8 g of dry yeast).
8. Gradually add 315 g of water, mixing continuously. Add 13 g of salt and knead for 10-15 minutes until smooth and elastic.
9. Place the dough in a container, cover, and let it rise at room temperature until doubled in volume.
10. Punch down the dough, divide it into pieces, and shape into rolls (panini). Arrange on a baking sheet lined with parchment paper.
11. Let the rolls rise again until doubled.
12. Bake in a preheated oven at 180-190°C for 30-40 minutes, until golden brown.
13. Slice the baked panini, fill with the cooked kebab meat and roasted potatoes, and serve.