potato kebabs with pesto & peppers

Let’s get cooking!

• Step 1 of 5

  cook your tates

  Cut potatoes into large dice (around 3cm) then add to a pan of salted water, bring to a boil then simmer gently for 12-15 minutes. Drain potatoes and leave to steam dry. Once cooled place in the fridge for 1 hour to firm up.

• Step 2 of 5

  coat & chill

  Mix mayonnaise, Greek yogurt, white wine vinegar, dried rosemary, smoked paprika and garlic powder to from a marinade. Once potato has firmed up gently coat in the marinade and return to the fridge for 2 hours.
• Step 3 of 5

  skewer & chill

  Next carefully thread the chunks of marinated potato onto skewers to make your kebabs. Place on a baking tray and chill for a further hour.

  Cut the red pepper into pieces similar to the size of the potato dice and coat in olive oil.

• Step 4 of 5

  blitz the pesto

  Gently roast the pine nuts then add to a food processor with a crushed garlic clove and blitz into a smooth powder, add basil and blitz again. Finally add parmesan and olive oil seasoning to taste and blitz a few times until everything is combined. Add more olive oil if the pesto seems too dry.

• Step 5 of 5

  sizzle & drizzle

  Heat your BBQ up to its maximum temperature. Place the kebabs onto the grill and leave to cook for 8-10 minutes, then gently turn and cook for a further 10 minutes on all sides of the potato until there is some charring.

  Meanwhile as the kebabs cook, place the diced red pepper on the grill and cook for 10 minutes. To serve layer the kebabs on the red pepper and drizzle over with the pesto.