Next up in the grillin’ theme of the week are these Grilled Potato Kabobs. They’re a light and healthy grilled side dish option and out of the every day for your next backyard bonanza.
We all know burgers and fries are the classic match, but instead of going the fry route, I took red potatoes, par-boiled them, dressed ’em in a simple marinade and grilled them on skewers. They also have a refreshing green goddess style yogurt dipping sauce mage with Fage (pronounced Fah-YAY…’cause it’s Fri-YAY)…sorry, quick pun…
Join me in the kitchen for typical antics including the perfect par-boil, lemon garlic marinade and green goddess dipping sauce:
Grilled Potato Kabobs
One of the best parts about this recipe for entertaining purposes is that you can do all of the prep before your guests arrive. Boil ’em, skewer ’em, whip up the marinade and the dipping sauce. Then, when your guests show up, throw these on the grill before you do the burgers. Then take them off, place them on a platter and cover them with foil until you’re ready to serve. That is, unless you’ve got a giant grill or only a few friends, then grill them the same time as the burgers.
One idea you might also consider is throwing some rosemary or thyme into the marinade to add a little extra herbi-ness to the taters. But hey, they’re your potatoes. Do ’em up how you want to!Print
Potatoes speared on kabobs and grilled with a light lemony marinade and a vibrant yogurt dipping sauce.
- 24 oz Red Potatoes
- 1 tsp garlic salt
- ½ tsp white pepper
- zest of 1 lemon
- juice of 1 lemon
- 1 Tbs olive oil
- 6 oz Fage
- 3 scallions
- ¼ cup parsley
- Juice of 1 lemon
- salt to taste
- Preheat the grill over medium high heat.
- Wash and boil potatoes for 5 minutes until slightly soft. Remove the boiled potatoes from the heat and put into a bowl with ice cubes and water to slow the cooking process.
- Then, halve each red potato and place several halves on a metal skewer for grilling. Place on a metal baking sheet.
- Combine the garlic salt, pepper, lemon zest and lemon juice, and olive oil in a small bowl. Brush lemon garlic mixture onto the potatoes reserving at least half.
- Take the kebabs to the grill and grill cut side down until they’re fully cooked (5 to 8 minutes) with good grill marks. Baste with more lemon garlic mixture.
- Then, combine Fage, parsley, and scallions and juice of 1 lemon into a blender and blend until smooth.
- Serve cooked potato kebabs with the Fage sauce on the side for dipping.
- Category: Side Dish
- Cuisine: American
*Original recipe by Joanie Simon (JoanieSimon.com)