Ingredients
12 Queens potatoes
1 corn on the cob, cut into 8 wheels
1 red onion, large, cut into 8 wedges
8 pineapple wedges
FOR THE SPICE MIX
1 tsp paprika
½ tsp ground cumin
½ tsp ground coriander
¼ tsp dried red chilli flakes
1 tsp olive oil
Overview
These tasty potato and veggie kebabs from Aoife Hearne and Bord Bia are perfect for your next summer BBQ.
For more recipe inspiration see www.potato.ie
Method
- Cook the potatoes for about five minutes and drain. The potatoes won't be cooked at this stage.
- Take a skewer and thread a potato on followed by a piece of corn, pineapple and red onion and repeat finishing with a potato. Do this for the three remaining skewers.
- Mix all the spices together with the olive oil and using a pastry brush, brush all over the potatoes and vegetables.
- Cook under a pre-heated grill or on the BBQ until the potatoes are cooked, and the other vegetables are nicely charred.
- Serve with rice, salad and a little chilli sauce if you fancy.
Other recipes you may like
Sensational Summer Potato Salad
Chargrilled Summer Vegetables