I received compensation for this blog post from the Idaho® Potato Commission, but my opinions are my own.
It’s heating up all over the country, but 100+ degrees in southwestern Idaho in June is very unusual. I’ve lived here for over 30 years and June can be so unpredictable. Four of our five kids all swam for summer swim teams that practiced at 7:30 in the morning and believe me, on certain cold days in June they’d come home shivering and ready for a warm hot shower. This week is an entirely different story. Swimming pools, water parks, hoses and sprinklers will definitely be the main attractions as the temperatures soar.
Hot temps, blue skies, flowers in full bloom call for backyard BBQs and picnics (or at least grilling outside and then eating inside your cooler house). And with the 4th of July around the corner, you’re going to want these delicious, easy-to-prep kabobs on the menu. There’s something really fun about threading vegetables and meats onto metal skewers (a great job for young helpers), seasoning them just right, then placing them on the outside grill and cooking to perfection. Foods change identities when grilled; flavors come alive especially true with vegetables as hidden sugars caramelize, such as with these darling baby gold potatoes. They are particularly smooth in texture and buttery in flavor. I used a full-size Yukon gold potato as a side dish in my Spicy Turkey Meatloaf recipe I posted a couple months ago.
The key to combining meats and vegetables is to find pairings that will require the same amount of cooking time. Potatoes require a longer cooking time, so I do a little cooking ahead, by microwaving them to half-way doneness and then threading them along with the other vegetables and meats. This way all the ingredients will be done at the same time. I love the potato addition to this kabob. The herb basting marinade matches well with the chicken and all the chosen vegetables. Feel free to switch out or add other vegetables such as mushrooms, red onion, brussel sprouts, cauliflower or yellow squash.
One Year Ago: Couscous Salad with Feta and Chickpeas
- 18 (approximately 1 pound) Idaho® Baby Gold Potatoes, scrubbed and cut in half
- 2 medium zucchini, trimmed and cut into 18 wedges
- 2 medium onions, cut into 18 wedges
- 2 medium red bell peppers, seeded and cut into 18 wedges
- 2 boneless, skinless chicken breasts, trimmed and cut into 18 (2-inch) pieces
- 3 Tbsp olive oil
- 1 Tbsp chopped fresh oregano or 1 teaspoon dried oregano
- 1 Tbsp chopped fresh rosemary or 1 teaspoon dried rosemary
- 1 tsp garlic powder
- 1/2 tsp sea salt
- Preheat grill to medium-high heat.
- Place potatoes in a microwave-safe dish. Microwave on HIGH for 4 to 5 minutes or until just barely tender, avoiding overcooking.
- Divide evenly and thread cooked potatoes, vegetables and chicken pieces onto each of six metal skewers, alternating potatoes, vegetables and chicken, if desired.
- Combine olive oil, oregano, rosemary, garlic powder and sea salt in a small bowl. Pour approximately half of olive oil mixture into a separate bowl and set aside. Brush kabobs with remaining half of olive oil mixture.
- Place kabobs on prepared grill. Cook for 5 to 7 minutes on each side or until chicken is no longer pink and vegetables are tender. Remove from grill and place on serving platter. Brush cooked kabobs with remaining olive oil mixture using a clean brush before serving.
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