Cowboy Potato Kebabs
Potato kebabs really do make an excellent side dish or even a main star for the vegetarian in your group. While this recipe calls for bacon fat, you can substitute with olive oil instead. The two-step process of parboiling then grilling, will offer you the ease of contending with these kebabs while cooking other items on the grill. You will end up with soft in the center, slightly crispy, perfectly cooked potatoes.
- 1 1/2- 2 pounds new potatoes about 27-30 total
- 9-11 wooden skewers
- 1/2-2/3 cup bacon fat drippings
- 2 1/2 teaspoons salt
- 2 teaspoons paprika
- 2 teaspoons finely chopped fresh rosemary
- 1 1/2 teaspoon black pepper
- 1 lemon optional
- In a large pot bring 8 cups of water to boil. Add 1/2 teaspoon of the salt to boiling water. Wash potatoes and place into boiling water for 15 minutes, or until fork-tender. It is important that the potatoes are tender but not mushy. They will need to withstand both the skewer and the heat of the grill without falling apart.
- Prepare a large bowl with cold water and ice. Drain potatoes and immediately place them into the ice bath for 10 minutes. This will halt the cooking process and make them easier to handle.
- Preheat grill for medium-high heat.
- Remove potatoes from the ice bath and blot dry with paper towels. Gently remove as much of the surface moisture as possible.
- Combine remaining salt, black pepper, paprika, and rosemary in a small bowl. Set seasoning aside.
- Carefully thread 3-4 potatoes onto each skewer. Brush liberally with melted bacon fat. Sprinkle with seasoning mixture and place onto the grill. Close the lid and let potatoes go for 2 minutes, turn slightly, and repeat the process a few more times. Once the kebabs have a nice golden brown color, remove from the grill. Hit with a little fresh lemon juice and serve.
Image by Kira Hoffmann from Pixabay