Moroccan Grilled Potato Skewers

Moroccan Grilled Potato Skewers Brochettes

Moroccan Grilled Potato Skewers

Potatoes USA
Potatoes take a walk on the spicy side in the bold yet light side dish. It’s seasoned with a flavor-packed chermoula (pesto-like sauce), grilled and sprinkled with a Moroccan spice blend. Add some chicken or lean beef for a complete kabob-style dinner.
No ratings yet
Prep Time 5 minutes
Cook Time 25 minutes
Course 30 Minutes or Less, Main Course
Servings 6


  • 1 ½ Pound Assorted Alsum red, yellow, and purple potatoes unpeeled, cut into 1 ½-inch cubes
  • ¾ Cup Chermoula*
  • 12 Pickled lemon rind 1 inch pieces
  • 12 Bay leaves fresh or dried
  • 12 Kalamata olives pitted
  • Moroccan spice blend as needed


  • Simmer potatoes until tender, drain and toss with chermoula. 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.


  • In a blender, purée ¾ cup cilantro leaves, ¾ cup parsley leaves, ½ cup lemon juice, 3 tablespoons white wine vinegar, 6 cloves garlic, 1 ½ teaspoons kosher salt, 1 ½ teaspoons paprika, ⅜ teaspoon ground cumin and ⅛ teaspoon cayenne pepper. (Yield: ¾ cup)


Use a good quality store-bought Moroccan spice blend.