Brazilian Potato & Vegetable Kebab

Prep in:
20 mins
Cook in:
10 mins
Serves:
2
Per Serving %RI
Energy (Kcal) 401 20%
Energy (KJ) 1693 20%
Fat 3.9g 5%
Saturated Fat <0.1g 2%
Total Sugars 29.3g 32%
Salt <0.1g 1%

Cook the potatoes for about 5 minutes and drain. The potatoes won’t be cooked at this stage.

Take a skewer and thread a potato on followed by a piece of corn, pineapple and red onion and repeat finishing with a potato. Do this for the three remaining skewers.

Mix all the spices together with the olive oil and using a pastry brush, brush all over the potatoes and vegetables. Cook under a pre-heated grill or on the BBQ until the potatoes are cooked, and the other vegetables are nicely charred.

Serve with rice, salad and a little chilli sauce if you fancy.

Ingredients

2 Queens potatoes, 2cm cubed (or 12 baby/new season potatoes)

1 corn on the cob cut into 8 wheels

1 Large red onion, cut into 8 wedges

8 pineapple wedges

For the spice mix

1tsp paprika

½ tsp ground cumin

½ tsp ground coriander</>¼ tsp dried chilli flakes

1tsp olive oil

2 Queens potatoes, 2cm cubed (or 12 baby/new season potatoes) 1 corn on the cob cut into 8 wheels 1 Large red onion, cut into 8 wedges 8 pineapple wedges For the spice mix 1tsp paprika ½ tsp ground cumin ½ tsp ground coriander</>¼ tsp dried chilli flakes 1tsp olive oil

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