Best Greek Baby Potato Kabobs Recipes

GRILLED BABY POTATO KABOBS

Grilled Baby Potato Kabobs image

These yummy little potatoes can be made ahead. Just cover and refrigerate the mixture in the bowl until grilling time. You can use either white or red potatoes or mix the two for a more colorful presentation.

Provided by Marie

Categories Potato

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 6

Ingredients

4 lbs tiny new potatoes
salt
1/3 cup olive oil
2 teaspoons minced garlic
1/2 teaspoon dried thyme
1/2 teaspoon black pepper

Steps:

Place potatoes in salted water to cover in large sauce pot.
Boil until potatoes are tender, about 10 to 12 minutes.
Drain and transfer potatoes to large bowl.
Toss with oil, garlic, thyme and pepper.
Preheat grill.
Thread potatoes evenly on 6 metal skewers.
Grill for about 9 minutes, turning every 3 minutes and brushing with oil mixture until evenly browned.

Nutrition Facts : Calories 244.5, Fat 9.3, SaturatedFat 1.3, Sodium 14, Carbohydrate 36.5, Fiber 3.9, Sugar 2.3, Protein 4.4

GREEK VEGETABLE KABOBS

Greek Vegetable Kabobs image

Perfect at any backyard barbecue, served with a pilaf and garlic bread. For best results, vegetables should marinate for more than 2 hours, or even overnight. The marinating time in NOT included in the prep or cooking time.

Provided by luvcookn

Categories Vegetable

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 small eggplant, about 3/4 lb cut into 2-inch cubes
3 medium carrots, cut into 1/2-inch slices
8 small red potatoes, about 2-3-inch in diameter
3 medium zucchini, sliced lengthwise, then into 1-inch slices
1 large red bell pepper, seeded and cut into 1-inch squares
2 medium onions, cut in wedges (separate wedges into 2-3 layers each)
16 whole mushrooms
3/4 cup olive oil
1/4 cup white vinegar or 1/4 cup lemon juice
2 garlic cloves, minced
1 teaspoon Dijon mustard
1/2 teaspoon oregano
1/2 teaspoon marjoram
1/2 teaspoon rosemary
1/4 teaspoon ground pepper

Steps:

Combine all ingedients for the Herb Marinade -- and set aside.
Cook eggplant in 1" boiling water for 3 minutes and drain.
Cook carrots in 1" boiling water until just tender crisp and drain.
Cook unpeeled potatoes in 1" boiling water for approximately 15-20 minutes. Drain and cut in half.
Place eggplant, carrots, potatoes, zucchini, peppers, onions and mushrooms in a large plastic bag. Add marinade, seal bag well.
Refigerate for 2 hours or overnight.
Drain veggies and reserve marinade.
Using 8 metal skewers, thread veggies, alternating varieties.
Place on lightly greased grill, over low heat.
Cook, turning often, basting with the reserved marinade for 10-15 minutes, or until veggies are tender.
Sprinkle lightly with salt before serving.
Remaining marinade can be used again. It can be refrigerated for up to 2 weeks.
Makes 8 skewers; 2 skewers per person.
NOTE: If wooden skewers are used, soak them in water for 15-20 minutes before using. This prevents the wood from burning.

Nutrition Facts : Calories 734.6, Fat 42.1, SaturatedFat 5.9, Sodium 91.4, Carbohydrate 82.5, Fiber 15.8, Sugar 16.6, Protein 13.3

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