Special Diets

Grilled Potato Kabobs with Lemon-Herb Drizzle

• From: United States Potato Board

Ingredients

• Lemon-Herb Drizzle1/4 cup olive oil

• 3 cloves garlic, minced

• 2 Tbs fresh chopped herbs (such as basil, rosemary, marjoram, and sage)

• 1/2 tsp sea salt

• 1 lemon, juiced

• Black pepper, freshly ground to taste

• Potato Kabobs1 lb russet potatoes, scrubbed

• 1 12 oz package, precooked chicken sausage, sliced 1/4 inch thick

• 2 ears fresh corn, cut into 1-inch pieces

• 1 zucchini, sliced 1/4 inch thick

Substitute your favorite protein for the chicken sausage or try a new potato variety for a vegetarian version of this delicious kabob.

Directions

• 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 (if using plastic wrap, make sure plastic wrap is not touching any ingredients), poke one small hole in cover to vent.
• Microwave on high for 10 to 12 minutes or until potatoes are tender. 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.