Moroccan Grilled Potato Skewers
| Ingredients | Measure |
|---|---|
| Red, yellow, and purple potatoes, unpeeled, cut into 1 ½-inch cubes | 6 lbs |
| Charmoula* | 3 cups |
| Pickled lemon rind, 1-inch pieces | 48 |
| Bay leaves, fresh or dried | 48 |
| Pitted Kalamata olives | 48 |
| Moroccan Spice Blend** | As needed |
Method
Simmer potatoes until tender, drain and toss with Charmoula. Cool. Thread one cube of each kind of potato onto each of 24 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.
Yield: 24 brochettes
* To make Charmoula, in blender, purée cups cilantro leaves, 3 cups parsley leaves, 2 cups lemon juice, ¾ cup white wine vinegar, 24 cloves garlic, 3 tablespoons kosher salt, 2 tablespoons paprika, 1 ½ teaspoons ground cumin and ½ teaspoon cayenne pepper. (Yields 3 cups)
** To make Moroccan Spice Blend, in spice grinder, pulse to a coarse powder 2 tablespoons toasted sesame seed. 1 tablespoon dried marjoram, 1 tablespoon dried thyme, 1 ½ teaspoons sumac and ½ teaspoon salt. (Yields ¼ cup)
As the demand for lighter, healthier menu options and bold global flavors continues to grow, potatoes provide the perfect canvas for menu innovation.
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