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.
Nutrition Information Panel
| Per Serving [4 Serves] | |
| Energy | 1461 kJ |
| Protein | 8.9g |
| Total fat – saturated fat |
8.1g 1g |
| Carbohydrates – sugars |
57g 6g |
| Fibre | 7.3g |
| Gluten | g |
| Sodium | 570g |
