Grilled Potato Kabobs with Lemon-Herb Drizzle
Substitute your favorite protein for the chicken sausage or try a new potato variety for a vegetarian version of this delicious kabob.
- Lemon-Herb Drizzle1/4 cup olive oil
- 3 cloves garlic, minced
- 2 Tbs fresh chopped herbs (such as basil, rosemary, marjoram, and sage)
- 1/2 tsp sea salt
- 1 lemon, juiced
- Black pepper, freshly ground to taste
- Potato Kabobs1 lb russet potatoes, scrubbed
- 1 12 oz package, precooked chicken sausage, sliced 1/4 inch thick
- 2 ears fresh corn, cut into 1-inch pieces
- 1 zucchini, sliced 1/4 inch thick
- Heat olive oil in a small saucepan until very hot; remove from heat and stir in garlic. Let cool, then stir in herbs, salt, lemon juice, and pepper; set aside.
- Place potatoes in a medium-size microwave-safe bowl and cover with a lid or plastic wrap (if using plastic wrap, make sure plastic wrap is not touching any ingredients), poke one small hole in cover to vent.
- Microwave on high for 10 to 12 minutes or until potatoes are tender. Use oven mitts to carefully remove from microwave. When cool enough to handle, cut into large chunks.
- Thread potatoes, sausage, 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 a platter; drizzle with remaining herb mixture.
Calories from Fat 316 (56%)
(54%)Total Fat 35g
(40%)Saturated Fat 8g
Polyunsaturated Fat 6g
Monounsaturated Fat 19g
Total Carbohydrate 43g
(22%)Dietary Fiber 6g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.