Potato and sweet corn kebabs

Use waxy textured potatoes so they hold together when they are cooked.

Serves 4

16-18 small boiling or new potatoes
2 cobs of sweet corn, husked

Basting mixture:
2 Tbsp vegetable oil
¼ cup orange juice
2 Tbsp soy sauce
1 clove garlic, peeled and crushed
4-6 kebab skewers

Use potatoes whole if they are “bite-sized” or slice in half.
Place potatoes in a heavy-based saucepan and cover with cold water.
Bring to the boil, reduce heat and simmer for 10-12 minutes or until tender. Drain.
Slice sweet corn cobs into 2 cm thick slices.
Thread potato and sweet corn alternately onto kebab skewers.

To make basting mixture:
Blend oil, orange juice, soy sauce and garlic.

Brush kebabs with the basting mixture.
Barbecue or grill for 8-10 minutes turning frequently. Brush with the basting mixture.
The kebabs are cooked when they are golden brown, don’t let them dry out.

Note: If using bamboo kebab sticks, soak them in water for about 30 minutes before threading with the vegetables.