Potato and sweet corn kebabs
Use waxy textured potatoes so they hold together when they are cooked.
16-18 small boiling or new potatoes
2 cobs of sweet corn, husked
2 Tbsp canola 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]|
|- saturated fat||0.8g|