Recipe for grilled potato skewers with garlic, lemon and herbs


In the summer, potatoes are often left in potato salad, where they are buried under a thick layer of mayonnaise. But these humble spuds are great for grilling, too. They are quite firm and absorb marinades like a sponge. This recipe for Grilled Potato Skewers combines classic earthy Russets with a light garlic, lemon and herb vinaigrette. Skewers are also layered with chicken or vegan sausages and seasonal produce for a well-rounded starter.

Garlic, Lemon and Herb Grilled Potato Skewers Recipe - Naturally Dairy Free, Gluten Free, Hypoallergenic and Vegan Optional

Skewer a healthy meal with these grilled potato skewers

Potatoes may be deliciously starchy, but they’re still quite nutritious. In fact, one medium potato (5.3 ounces with skin) contains:

1) 45% Daily Value of Vitamin C, 10% B6 and 8% Fiber
2) As much or more potassium (620 mg) than spinach, broccoli or a banana
3) Only 110 calories, zero fat and gluten free

Not to mention that there are several types of potatoes to taste, including five different types of Wisconsin Potatoes. Here’s a quick guide to help you buy the right potato for your favorite meals:

  • Red – Ideal for baked dishes, or when preparing fries or mashed potatoes; available all year round.
  • white round — Ideal for casseroles, gratins, soups, salads or roasts; available all year round.
  • red circle — Best boiled, steamed, roasted or served in salads; available from late summer to early fall.
  • yellow flesh — May be baked, mashed or roasted; available from late summer to early spring.
  • blue and purple — Ideal for dishes cooked in the oven, in the microwave or steamed; available in the fall.

Russets also complement almost any vegetable, protein, and marinade. Incorporate them into your summer barbecues with this simple, yet light and tasty recipe for grilled potato skewers. It can be the star entrée, an appetizer or a side dish.

Special dietary notes: grilled potato skewers

By ingredients, this recipe is dairy-free/dairy-free, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, optionally vegan/plant-based, and optionally vegetarian. Just be sure to choose your sausage wisely when making these potato skewers, depending on your allergies or special dietary needs.

Grilled potato skewers with garlic, lemon and herbs


Type of recipe: Hall

Kitchen: American

  • ¼ cup extra virgin olive oil
  • 3 garlic cloves, minced
  • 2 tablespoons chopped fresh herbs (such as basil, rosemary, marjoram, and sage)
  • ½ tsp sea salt, or to taste
  • Juice of 1 fresh lemon
  • Freshly ground black pepper, to taste
  • 1 pound russet potatoes, washed
  • 1 package (12 ounces) pre-cooked chicken sausage or vegan sausage, sliced ​​¼ inch thick on the diagonal
  • 2 ears of fresh corn, cut into 1-inch pieces
  • 1 zucchini, sliced ​​¼ inch thick on the diagonal
  1. Heat the oil in a small saucepan until very hot. Remove the pan from the heat and stir in the garlic. Leave to cool, then stir in the herbs, salt, lemon juice and pepper.
  2. Place potatoes in a medium microwave-safe bowl and cover with a lid or plastic wrap. If using plastic wrap, make sure the plastic wrap does not touch any ingredients and poke a small hole in the lid to ventilate.
  3. Microwave potatoes on high power for 10-12 minutes or until tender (cooking time may vary by 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 pieces, sausage slices and vegetables onto skewers.
  6. Grill the skewers over medium-high heat for about 10 minutes, turning them frequently and brushing them with a little of the herb mixture during the last minutes of cooking.
  7. Remove the skewers from the grill and place them on a serving platter. Drizzle the skewers with the rest of the lemon herb mixture

Portion: ⅙ recipe calories: 289 Big: 17.7g Saturated fat: 5.3g Carbohydrates: 24.6g Sugar: 3.4g Sodium: 557mg Fiber: 3.9g Protein: 11.6g


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