Moroccan Grilled Potato Skewers
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.
Ingredients
- 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
Instructions
- 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.
Chermoula
- 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)
Notes
Use a good quality store-bought Moroccan spice blend.