Potatoes, onions and more.
Moroccan Grilled Potato Skewers
Description
Potatoes take a walk on the spicy side in the bold yet light side dish. It’s seasoned with a flavor-packed charmoula (pesto-like sauce), grilled and sprinkled with a Moroccan spice blend. Add some chicken or lean beef for a complete kabob-style dinner.
Ingredients
| 1 1⁄2 | Pound | Assorted red, yellow, and purple potatoes, unpeeled, cut into 1 1/2-inch cubes |
| 3⁄4 | Cup | Charmoua* |
| 12 | 1-inch pieces pickled lemon rind | |
| 12 | Bay leaves, fresh or dried | |
| 12 | Pitted Kalamata olives | |
| Moroccan spice blend,* as needed** |
Instructions
Simmer potatoes until tender, drain and toss with charmoula. Cool. Thread one cube of each kind of potato onto each of 6 skewers, alternating with 1 bay leaf, 1 piece lemon rind and 1 olive.
Grill skewers over gas or charcoal grill, turning to form grill marks on each side. Sprinkle with Moroccan spice blend.
*To make Charmoula, in blender, purée 3/4 cup cilantro leaves, 3/4 cup parsley leaves, 1/2 cup lemon juice, 3 tablespoons white wine vinegar, 6 cloves garlic, 1 1/2 teaspoons kosher salt, 1 1/ 2 teaspoons paprika, 3/8 teaspoon ground cumin and 1/8 teaspoon cayenne pepper. (Yield: 3/4 cup)
** Use a good quality store-bought Moroccan spice blend.
Summary
| Yield | |
|---|---|
| Source | Photo and Recipe courtesy of Potatoes USA |
| Prep time | 5 minutes |
| Cook time | 25 minutes |
| Recipes | Grilled Ethnic 30 Minutes or Less |