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Description Recipe by: Potatoes USA
Potatoes take a walk on the spicy side in the bold yet light side dish. It’s seasoned with a flavor-packed charmoula (pesto-like sauce), grilled and sprinkled with a Moroccan spice blend.
Ingredients 1 1/2 lbs. assorted red, yellow and purple potatoes, unpeeled, cut into 1 1/2-inch cubes 3/4 cup charmoula 12 1-inch pieces pickled lemon rind 12 bay leaves, fresh or dried 12 pitted calamata olives Moroccan spice blend, as needed Preparation Simmer potatoes until tender, drain and toss with charmoula. Cool. Thread one cube of each kind of potato onto each of 6 skewers, alternating with 1 bay leaf, 1 piece lemon rind and 1 olive. Grill skewers over gas or charcoal grill, turning to form grill marks on each side. Sprinkle with Moroccan spice blend. Charmoula In a blender, purée 3/4 cup cilantro leaves, 3/4 cup parsley leaves, 1/2 cup lemon juice, 3 tablespoons white wine vinegar, 6 cloves garlic, 1 1/2 teaspoons kosher salt, 1 1/ 2 teaspoons paprika, 3/8 teaspoon ground cumin and 1/8 teaspoon cayenne pepper. (Yield: 3/4 cup) Notes
Use a good quality store-bought Moroccan spice blend.
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