Sweet Potato and Browned Butter Kebabs with Feta

Are you looking for a side dish to those steak kebabs? Try a couple of sticks of grilled sweet potato, basted in browned butter, and topped with almonds and feta cheese (or try toasted pine nuts and blue cheese for variation). These are so good, you just might forget about the steak.

MAKES 4 TO 6 KEBABS

INGREDIENTS:

KEBABS

• 2 large sweet potatoes
• 2 teaspoons salt
• 4 to 6 skewers

BROWNED BUTTER SAUCE

• 1⁄3 cup (75 ml) butter

FOR SERVING

• ¼ cup (25 g) toasted almonds, chopped
• ¼ cup (38 ml) crumbled feta
• Chopped chives

INSTRUCTIONS:

1. Place the butter in a saucepan over medium-low heat until milk solids begin to surface. The butter will turn a brownish color. Remove from the heat. Set a clean cheesecloth or folded paper towel into a strainer. Strain the browned butter through. Set aside.
2. Bring 8 cups (2 L) of water to a boil. Cut the sweet potatoes into 1-inch (2.5 cm) thick rounds, leaving the skin on. Add the salt and the sweet potato rounds to the boiling water. Parboil for 10 minutes.
3. Fill a large bowl with cold water and ice. Drain the potatoes into a colander and immerse into ice bath for 10 to 15 minutes. Drain once more and pat the pieces dry with paper towels. Cut into halves (if using thinner sweet potato) or quarters (for a thicker sweet potato).
4. 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.
5. Remove the skins from the sweet potato rounds and carefully thread onto the skewers. Brush both sides of the kebabs with some of the Browned Butter Sauce.
6. Place the kebabs onto the grill. Cook for 4 minutes per side or until sweet potatoes are tender and have decent grill markings.
7. Remove the kebabs from the grill. Carefully remove the sweet potatoes from the skewers. Arrange on a serving platter. Drizzle with the remaining Browned Butter Sauce and top with chopped almonds, crumbled feta, and chopped chives. Serve immediately.