Name: Grilled Greek Kebabs with Little Potatoes
Prep time: 60 min
Cook time: 25 min
Total time: 85 min
Yield: 4 servings
Ingredients: ¾ cup olive oil; 2 lemons, zest and juice; 1 tsp dried oregano; 2 tsp Dijon mustard; 1 clove garlic, finely chopped; 1 tsp sugar; Salt and pepper, to taste; 1 Tbsp mayonnaise; 2 cups Blushing Belle Little Potatoes, halved; 6 boneless, skinless chicken thighs, cubed into 1-inch pieces; 8 wooden skewers, dipped in water; 2 cups cherry tomatoes, halved; 4 Lebanese cucumbers, sliced; ¼ cup red onion, finely sliced; 1 cup Feta cheese; 1 cup pitted Kalamata olives

Grilled Greek Kebabs with Little Potatoes

Prep Time

Cook Time

25 min

Yields

4 servings

Fire up the grill for this summer kebab recipe with Creamer potatoes, fresh veggies, and a homemade marinade created by Chef Antoine Sicotte.

Courtesy of Chef Antoine Sicotte and The Little Potato Company

ingredients

Marinade

cup olive oil

lemons, zest and juice

tsp dried oregano

tsp Dijon mustard

clove garlic, finely chopped

tsp sugar

Salt and pepper, to taste

Tbsp mayonnaise

Kebabs

cups Blushing Belle Little Potatoes, halved

boneless, skinless chicken thighs, cubed into 1-inch pieces

wooden skewers, dipped in water

Salad

cups cherry tomatoes, halved

Lebanese cucumbers, sliced

cup red onion, finely sliced

cup Feta cheese

cup pitted Kalamata olives

Ingredient Substitution Guide

directions

Step 1

Preheat the grill to medium.

Step 2

In a measuring cup, mix all the ingredients of the marinade except the mayonnaise. Add a generous pinch of salt and pepper. Remove 1/3 cup of the marinade and pour into a large bowl. Add the potatoes and chicken pieces. Mix well to coat and marinate for 30 minutes or overnight in the refrigerator.

Step 3

Skewer the bells and chicken cubes alternately on the wooden skewers. Grill over medium heat for about 6to 8 minutes on both sides. During this time, finish the vinaigrette. Add the remaining mayonnaise to the marinade.

Step 4

In a large serving dish, put the tomatoes, cucumber, onion rings, feta and olives. Place the kebabs on top and drizzle with the vinaigrette. Serve with grilled pita bread.

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Grilled Greek Kebabs with Little Potatoes