Grilled Potato Kabobs with Lemon Herb Drizzle
Substitute your favorite low-fat protein for the chicken or try a new potato variety for a vegetarian version of this delicious kabob!
Recipe courtesy of Produce for Better Health Foundation, www.MoreMatters.org.
Accomodated Diets: Gluten Free, Dairy Free
510 Calories
Ingredients
Lemon-Herb Drizzle
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 2 tbsp. fresh herbs (such as basil, rosemary, marjoram and sage), chopped
- 1/2 tsp. sea salt
- Juice of 1 fresh lemon
- Freshly ground pepper to taste
Potato Kabobs
- 1 lb. russet potatoes, scrubbed
- 12 oz. chicken, boneless and skinless
- 2 ears corn, cut into 1-inch pieces
- 2 bell peppers, cubed
- 1 zucchini, sliced 1/4 inch thick on a diagonal
- 1 artichoke, cubed
Instructions
- Heat oil in a small saucepan until very hot. Remove from heat and stir in garlic. Let cool.
- Once cooled, stir in herbs, salt, lemon juice and pepper. Set aside.
- Place potatoes in a medium-sized microwave-safe bowl and cover with lid or plastic wrap. Microwave on high for 10 to 12 minutes or until potatoes are tender.
- When potatoes are cool enough to handle, cut into large chunks.
- Thread potatoes, chicken 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 platter. Drizzle with remaining herb mixture. Serve.
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