The potatoes need have a waxy texture so they hold together when they are cooked, so buy new season potatoes or those labeled suitable for boiling or salads.
16 -18 small new season boiling or salad potatoes
2 cobs of corn
2 Tbsp oil
¼ cup orange juice
2 Tbsp soy sauce
1 clove garlic, crushed
Use the potatoes whole if they are ‘bite-sized’ or cut in half. Simmer the potatoes for 10 - 12 minutes or until tender. Remove the husk of the corn and cut in to 2 – 3 cm thick slices. Thread the potato and corn alternately onto kebab sticks. Make the basting mixture by blending the oil, fruit juice, soy sauce and garlic. Brush the kebabs with the basting mixture. Barbecue or grill for 8 - 10 minutes turning and brushing with oil or the basting mixture frequently. The kebabs are cooked when they are golden brown – don’t let them dry out.
