Sweet corn and potato kebabs
Use waxy textured potatoes so they hold together when cooked.
16-18 small boiling or new potatoes
2 cobs of sweet corn, husked
4-6 kebab skewers
2 Tbsp canola oil
¼ cup orange juice
2 Tbsp soy sauce
1 clove garlic, peeled and crushed
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.
Make the basting mixture by blending the oil, orange juice, soy sauce and garlic together.
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|