Main Dish

Moroccan Brochettes

  • Ready Time: 30min
    No Reviews
  • Potato Type: PurpleRedsYellow
    Cuisine: Mediterranean
  • Serves: 6
    Prep Method: BoiledGrilled
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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

  1. 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.
  2. Grill skewers over gas or charcoal grill, turning to form grill marks on each side. Sprinkle with Moroccan spice blend.

Charmoula

  1. 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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