Coated in a flavorful Lemon-Herb Baste, these simple and delicious kebabs are grilled in as little as 15 minutes. Serve as an appetizer or as a whole meal. After all, these kebabs have the potato side dish built right in.
MAKES 6 TO 8 KEBABS
INGREDIENTS:
KEBABS
- 6 plain chicken sausages (bratwursts work well)
- 18 small red or fingerling potatoes
- 6 to 8 skewers
LEMON-HERB BASTE
- Juice of 2 large lemons
- 8 large basil leaves, finely chopped
- 3 tablespoons (12 g) oregano leaves, finely chopped
- 2 cloves of garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg (or grated nutmeg)
- 1⁄3 cup (80 ml) olive oil
INSTRUCTIONS:
- Parboil the potatoes for 6 to 10 minutes, depending on the type or size. They should be slightly tender, but not mushy and overcooked.
- Prepare an ice bath in a large bowl. Fill with cold water and 1–2 cups of ice. Drain the potatoes and place them into the ice bath to stop cooking. Let them sit in the ice bath for 5 minutes. Remove and pat dry.
- Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
- Add the lemon juice, chopped herbs, minced garlic, salt, black pepper, and nutmeg to a nonmetal bowl. Emulsify the mixture by slowly whisking in the olive oil.
- Cut the chicken sausages into fourths. Thread the sausage pieces and potatoes onto the kebabs, alternating between the two. Be gentle with the potatoes so they do not crack or break in half. Thoroughly brush the kebabs with the Lemon-Herb Baste on both sides.
- Cook the kebabs for up to 15 minutes, basting often with the Lemon-Herb Baste.
- Once the potatoes are tender and the chicken sausage is cooked through (165°F {74°C} chicken), remove the kebabs from the grill and let them rest for 5 minutes before serving.
NOTE:
- For a vegetarian or vegan option, use a vegan or vegetarian sausage. Make sure it is well made and can withstand being on the grill. You can also omit the sausage completely and just double up on the potatoes.
