Grilled Greek New Potato Skewers Recipes

Steps:

• Pierce potatoes all over with a fork. Place potatoes in the microwave and cook until soft, about 15 minutes.
• Mix lemon juice, olive oil, garlic, and Greek seasoning together in a small bowl.
• Cut potatoes in half lengthwise and score the flesh. Brush on the seasoned oil.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Place potatoes flesh-side down and grill until browned, 10 to 15 minutes.

Steps:

• Place potatoes and water in a microwave safe bowl. Cook potatoes in microwave on high until just tender, about 15 minutes, stirring half-way through. Drain potatoes and allow to steam for a few minutes to dry.
• In a large bowl, stir together mayonnaise, wine, rosemary, and garlic powder. Mix in drained potatoes and toss to coat. Marinate, covered, in the refrigerator for 1 hour.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Remove potatoes from marinade, and skewer. Grill, covered, for 6 to 8 minutes, brushing occasionally with marinade, turning half-way through. Remove potatoes from skewers and serve hot.

Steps:

• Heat coals or gas grill for direct heat. Mix dressing and parsley in large bowl; stir in pork, onion and bell pepper. Thread pork, onion and bell pepper alternately on each of four 15-inch metal skewers, leaving 1/4-inch space between each piece. Reserve remaining dressing in bowl.
• Cover and grill kabobs 4 to 6 inches from medium heat 10 to 15 minutes, turning kabobs 2 or 3 times and brushing with dressing during last 5 minutes of grilling, until pork is no longer pink in center. Discard any remaining dressing.

Steps:

• In a large pot of boiling water, cook potatoes until just tender, about 8 minutes. You no NOT want mushy potatoes! Drain.
• Meanwhile in large bowl, mix olive oil, oregano, garlic, salt, pepper and pepper flakes. Add boiled potatoes, tomatoes and sweet peppers and gently toss to coat.
• Alternating vegetables, thread each of 4 skewers with 4 potatoes, 2 tomato wedges and 4 pepper chunks. Do not discard remaining oil.
• Cook on greased grill for 4 to 6 minutes or until potato skins are crisp, turning often and brushing them with remaining oil mixture.

Steps:

• Cut potatoes into large chunks.
• Boil for 10 minutes until slightly softened.
• Toss with enough salad dressing to coat evenly while still warm.
• Place in grill basket or for easy clean up use disposable pie plate with holes poked in it.
• Grill over med heat for about 15 minutes until crispy on outside and tender inside.