BBQ’d Potato and Vegetable Skewers with Lemon Herb Drizzle

BBQ'd Potato and Vegetable Skewers with Lemon Herb Drizzle
The perfect mix of potatoes, sausage and your favourite summer veggies, these kebabs are great for a savoury starter or nutritious entrée at your next outdoor get-together.
Recipe type: BBQ
Serves: 4
Prep time: 
Cook time: 
Total time: 
For the skewers
  • 500 g potatoes (any variety), scrubbed
  • 350 g chicken sausage
  • 2 ears fresh corn, cut into 2 cm wheels
  • 1 zucchini, sliced 5 mm thick on the diagonal
  • 1 yellow capsicum, cut into chunks
  • 1 red capsicum, cut into chunks
For lemon herb drizzle
  • ¼ cup extra virgin olive oil
  • 3 cloves garlic, minced
  • 2 tablespoons chopped fresh herbs (such as basil, rosemary, marjoram and sage)
  • ½ teaspoon salt, or to taste
  • juice of 1 lemon
  • freshly ground pepper, to taste
  1. Pre-cook the chicken sausages and then , when cool, slice 5mm thick on the diagonal
  2. Heat olive oil in a small saucepan until very hot; remove from heat and stir in garlic.
  3. Let cool, then stir in herbs, salt, lemon juice and pepper; set aside.
  4. 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 and poke one small hole in cover to vent.)
  5. Microwave on high for 10 - 12 minutes or until potatoes are tender (cooking time may vary depending on microwave). Carefully remove from microwave.
  6. When cool enough to handle, cut into large chunks. Thread potatoes, sausage and vegetables onto skewers.
  7. 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.
  8. Remove from barbecue grill and place on a platter; drizzle with remaining herb mixture.


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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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