In summer, potatoes are often relinquished to potato salad, where they’re buried under a thick coating of mayonnaise. But those humble spuds are also great for grilling. They’re firm enough, and soak up marinades like a sponge. This recipe for grilled potato kabobs pairs classic earthy Russets with a light garlic, lemon, and herb dressing. The skewers are also layered with chicken or vegan sausage and in-season produce for a well-rounded entrée.
Skewer a Healthy Meal with these Grilled Potato Kabobs
Potatoes might be deliciously starchy, but they’re still quite nutritious. In fact, one medium potato (5.3 ounces with skin) contains:
1) 45 percent of the daily value for vitamin C, 10 percent of B6 and 8 percent of fiber
2) As much or more potassium (620mg) as spinach, broccoli or a banana
3) Only 110 calories, zero fat and no gluten
Not to mention, there are several types of potatoes to enjoy, including five different types of Wisconsin potatoes. Here is a quick-guide to help you purchase the right potato for your favorite dishes:
- Russet — Best used for baked dishes, or when making French fries or mashed potatoes; available year-round.
- Round white — Great for casseroles, gratins, soups, salads or roasted; available year-round.
- Round red — Best boiled, steamed, roasted or served in salads; available late summer to early fall.
- Yellow flesh — Can be baked, mashed or roasted; available from late summer to early spring.
- Blue and purple — Great for baked dishes, microwaved or steamed; available in the fall.
Russets also complement almost every vegetable, protein, and marinade. Make them a part of your summer barbecues with this simple, yet light and flavorful grilled potato kabobs recipe. It can be the star entrée, an appetizer, or a side.
Special Diet Notes: Grilled Potato Kabobs
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, optionally vegan / plant-based, and optionally vegetarian. Just be sure to pick your sausage wisely when making these potato kabobs, to suit your allergy or special diet needs.
- 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
- 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.
- 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.
- 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.
- When cool enough to handle, cut the potatoes into large chunks.
- Thread the potato chunks, sausage slices, and vegetables on skewers.
- 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.
- Remove the skewers from the grill and place on a serving platter. Drizzle the kabobs with the remaining lemon herb mixture
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