Grilled Potato Kabobs with Lemon-Herb Drizzle
| Categories: |
Grilled
Under $10
|
| Submitted by: | wpvga |
| Source: | US Potato Board |
| Serves: | 6
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to the correct number of servings
|
| Prep time: |
10 min |
| Cook time: |
20 min |
| Total time: |
30 min |
Ingredients
| 1 pound | russet potatoes, scrubbed |
| 1 (12-oz.) pack | precooked chicken sausage, sliced 1/4-inch thick |
| 2 ears | fresh corn, cut into 1-inch pieces |
| 1 | zucchini, sliced 1/4-inch thick on the diagonal |
| |
Lemon-Herb Drizzle
| 1/4 cup | extra virgin olive oil |
| 3 cloves | garlic, minced |
| 2 tablespoons | chopped fresh herbs (such as basil or rosemary) |
| 1/2 teaspoon | sea salt, or to taste |
| Juice of 1 fresh lemon |
| Freshly ground pepper to taste |
| |
Steps
- Heat olive oil in a small saucepan until very hot; remove from heat and stir in garlic. Let cool, then stir in herbs, salt, lemon juice and pepper; set aside.
- Place potatoes in a medium-size microwave-safe bowl and cover with a lid or plastic wrap. Note: If using plastic wrap, make sure plastic wrap is not touching any ingredients and poke one small hole in cover to vent. Microwave on high for 10 to 12 minutes or until potatoes are tender (cooking time may vary depending on microwave). Use oven mitts to carefully remove from microwave.
- When cool enough to handle, cut into large chunks.
- Thread potatoes, sausage and vegetables onto skewers.
- Grill over medium-high heat for about 10 minutes, turning frequently and brushing with a little of the herb mixture during the last few minutes of cooking. Remove from grill and place on a platter; drizzle with remaining herb mixture.
Note
$2.94 per serving
Nutrition
Cal: 340 Chol: 55mg Sodium: 680mg
Fat: 18g Vitamin C 200% Potassium: 682mg
Carb: 32g Fiber: 4g Protein: 15g
