PEI Red-Skin Potato Kebabs
PEI Red-Skin Potato Kebabs

A great way to enjoy PEI Potatoes from the BBQ!

Prep Time & Yield

Prep Time:  30 min

Serves 4

6 Red Skin PEI Potatoes, quartered
1/2 cup (125 ml) Olive Oil
1/4 cup (50 ml) Fresh Basil or Rosemary, chopped
1 large Yellow Pepper, cut into 1 inch pieces
1 Red Onion, cut into 1 inch pieces
to taste Salt and Pepper
8 Wooden Skewers


Citrus Lavender Dip

1/2 cup (125 ml) Sour Cream
1 tsp (5 ml) Orange Zest
1 tbsp (15 ml) Orange Juice
1/2 tsp (2 ml) Dried Lavender                                    
to taste Salt and Pepper


Cajun Dip

1/2 cup (125 ml) Sour Cream
1/2 tsp (2 ml) Cayenne Pepper
1/2 tsp (2 ml) Garlic Powder
1/2 tsp (2 ml) Onion Powder
1/2 tsp (2 ml) Cumin
2 tsp (10 ml) Fresh Lemon Juice
to taste Salt & Pepper                                        

1.    Preheat grill to medium-high heat. 

2.    Quarter each potato and place in a pot of lightly salted, cold water. Bring to a boil, reduce heat and simmer for approximately 10-15 minutes or until a knife inserts with little resistance. Allow  potatoes to cool slightly. 

3.    While the potatoes are cooking, put the skewers in a dish of warm water to soak for 15 minutes. This step prevents the skewers from burning on the grill .

4.    Mix together the olive oil and basil or rosemary. Set aside.

5.    When the potatoes are done, begin to place the vegetables onto the skewer, alternate the potatoes with the onion/pepper and place a potato on each end.  

6.    Brush the assembled kebabs with the herbed oil and season with salt & pepper.

7.    Grill, turning occasionally until the vegetables are tender; approximately 9 to 10 minutes. Brush with the remaining herb oil occasionally . 

8.    Serve immediately as a side dish with one of the following dips if desired.


Chef’s Tip:

•    Toss the kebabs in your favourite vinaigrette after removing them from the grill; serve immediately.

•    For the dips, combine all ingredients and season to tast with salt and pepper, and serve with the kebabs.

Nutritional Information

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