Grilled Potato Kabobs with Garlic, Lemon, and Herbs
Prep time
Cook time
Total time
The recipe and information above were provided by the Wisconsin Potato & Vegetable Growers Association.
Recipe type: Entree
Cuisine: American
Serves: 6 servings
  • ¼ cup extra virgin olive oil
  • 3 cloves garlic, minced
  • 2 tablespoons chopped fresh herbs (such as basil, rosemary, marjoram and sage)
  • ½ teaspoon sea salt, or to taste
  • Juice of 1 fresh lemon
  • Freshly ground black pepper, to taste
  • 1 pound russet potatoes, scrubbed
  • 1 (12-ounce) package precooked chicken sausage or vegan sausage, sliced ¼-inch-thick on the diagonal
  • 2 ears fresh corn, cut into 1-inch pieces
  • 1 zucchini, sliced ¼-inch-thick on the diagonal
  1. Heat the oil in small saucepan until very hot;. Remove the pan from the heat and stir in the garlic. Let cool, then stir in herbs, salt, lemon juice, and pepper.
  2. Place the potatoes in medium microwave-safe bowl and cover with lid or plastic wrap. If using plastic wrap, make sure the plastic wrap is not touching any ingredients and poke one small hole in cover to vent.
  3. Microwave the potatoes on high for 10 to 12 minutes or until they are tender (cooking time may vary depending on microwave). Use oven mitts to carefully remove the potatoes from the microwave.
  4. When cool enough to handle, cut the potatoes into large chunks.
  5. Thread the potato chunks, sausage slices, and vegetables on skewers.
  6. Grill the skewers over medium-high heat for about 10 minutes, turning frequently and brushing with a little of herb mixture during the last few minutes of cooking.
  7. Remove the skewers from the grill and place on a serving platter. Drizzle the kabobs with the remaining lemon herb mixture
Nutrition Information
Serving size: ⅙ recipe Calories: 289 Fat: 17.7g Saturated fat: 5.3g Carbohydrates: 24.6g Sugar: 3.4g Sodium: 557mg Fiber: 3.9g Protein: 11.6g
Recipe by Go Dairy Free at