Prep: 10 mins
Cook: 35 mins
Servings: 4 - 6

BBQ Greek Potato Skewers

An exclusive recipe, created for Nanna Tate by Great British Chefs Kitchen.

Featuring the iconic flavours of Greek lemon potatoes, Baby Potatoes are cooked in a lemon and garlic-infused water then barbecued on skewers and basted with a fragrant herb oil.

Start cooking

Ingredients

1.2kg Nanna Tate Baby Potatoes
600ml of water
2 lemons, juiced
3 garlic cloves, lightly crushed
1 tsp fine sea salt
Feta, crumbled, to serve
Lemon zest, to serve
Finely chopped parsley, or chives, to serve
Lemon wedges, to serve

HERB OIL

100ml of olive oil
2 bunches of flat-leaf parsley, finely chopped
1 small garlic clove, finely grated
1 lemon, zested, plus 1 tbsp juice
1/2 tsp dried oregano

Let’s get cooking!

Step 1 of 4
SIMMER IN FLAVOUR

Place the potatoes in a saucepan with the water, lemon juice, garlic cloves and salt. Bring to the boil, then simmer for 15-18 minutes until just tender. Drain well and allow to steam-dry.
Step 2 of 4
HERB OIL

Combine all of the ingredients for the herb oil in a bowl. Mix well and set aside. Alternatively you can blitz the ingredients in a food processor.
Step 3 of 4
ON THE GRILL

Thread the potatoes onto metal skewers and brush with the herb oil. Grill or barbecue the skewers for 10-12 minutes, turning regularly and brushing with more herb oil as they cook, until they are golden and charred on the outside. If using a barbecue, you may need to set up a cooler area of the grill to move the potatoes to if they’re colouring too quickly.
Step 4 of 4
All together now

Remove from the heat and brush with any remaining herb oil.

Arrange on a platter then scatter over the feta, lemon zest and fresh herbs and serve with lemon wedges.