Grilled Greek New Potato Skewers Recipes

GRILLED GREEK NEW POTATOES

Steps:

• Cut potatoes into large chunks.
• Boil for 10 minutes until slightly softened.
• Toss with enough salad dressing to coat evenly while still warm.
• Place in grill basket or for easy clean up use disposable pie plate with holes poked in it.
• Grill over med heat for about 15 minutes until crispy on outside and tender inside.

GRILLED GREEK NEW POTATO SKEWERS

Steps:

• In a large pot of boiling water, cook potatoes until just tender, about 8 minutes. You no NOT want mushy potatoes! Drain.
• Meanwhile in large bowl, mix olive oil, oregano, garlic, salt, pepper and pepper flakes. Add boiled potatoes, tomatoes and sweet peppers and gently toss to coat.
• Alternating vegetables, thread each of 4 skewers with 4 potatoes, 2 tomato wedges and 4 pepper chunks. Do not discard remaining oil.
• Cook on greased grill for 4 to 6 minutes or until potato skins are crisp, turning often and brushing them with remaining oil mixture.

SKEWERED GRILLED POTATOES

Steps:

• Place potatoes and water in a microwave safe bowl. Cook potatoes in microwave on high until just tender, about 15 minutes, stirring half-way through. Drain potatoes and allow to steam for a few minutes to dry.
• In a large bowl, stir together mayonnaise, wine, rosemary, and garlic powder. Mix in drained potatoes and toss to coat. Marinate, covered, in the refrigerator for 1 hour.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Remove potatoes from marinade, and skewer. Grill, covered, for 6 to 8 minutes, brushing occasionally with marinade, turning half-way through. Remove potatoes from skewers and serve hot.

GRILLED GREEK KEBABS WITH LITTLE POTATOES

Steps:

• Preheat the grill to medium.
• In a measuring cup, mix all the ingredients of the marinade except the mayonnaise. Add a generous pinch of salt and pepper. Remove 1/3 cup of the marinade and pour into a large bowl. Add the potatoes and chicken pieces. Mix well to coat and marinate for 30 minutes or overnight in the refrigerator.
• Skewer the bells and chicken cubes alternately on the wooden skewers. Grill over medium heat for about 6to 8 minutes on both sides. During this time, finish the vinaigrette. Add the remaining mayonnaise to the marinade.
• In a large serving dish, put the tomatoes, cucumber, onion rings, feta and olives. Place the kebabs on top and drizzle with the vinaigrette. Serve with grilled pita bread.

GRILLED POTATOES WITH CHIPOTLE YOGURT

Steps:

• For the chipotle yogurt sauce: Combine the yogurt, cilantro, mint, lime juice and chipotle in a medium bowl and season with salt. Mix until well blended. Place in fridge until ready to use.
• For the potatoes: Combine the potatoes, thyme and garlic in a large pot with water covering the potatoes by 2 inches. Season the water with 1/2 cup kosher salt. Bring the potatoes to a simmer and cook until just tender, 5 to 8 minutes. Drain and allow to cool to room temperature.
• Preheat the grill to medium-high. Thread the potatoes on skewers with a bay leaf at each end, if using. Drizzle with the extra-virgin olive oil and sprinkle with salt. Grill the potatoes until charred on both sides, about 2 minutes per side. Serve with the chipotle sauce and garnish with additional cilantro.

RED POTATO SKEWERS

Steps:

• Place the potatoes and water in an ungreased microwave-safe 2-qt. dish. Cover and microwave on high for 10-12 minutes or until almost tender, stirring once; drain. In a large bowl, combine the remaining ingredients; add potatoes. Cover and refrigerate for 1 hour. , Drain, reserving mayonnaise mixture. On six metal or soaked wooden skewers, thread potatoes. , Grill, uncovered, over medium heat for 4 minutes on each side, brushing occasionally with reserved mayonnaise mixture or until potatoes are tender and golden brown.