Garlic Chile Potato Kebabs
Transform your barbecue game with these bold and flavorful Garlic Chile Potato Kebabs! Perfectly tender baby potatoes are infused with a zesty marinade made of garlic, red chiles, smoked chili powder, and lemon juice, then threaded onto skewers and grilled or roasted to golden perfection. The smoky paprika and charred edges add a tantalizing depth of flavor, while a sprinkle of fresh parsley provides a vibrant finish. These vegetarian-friendly kebabs are ideal as a crowd-pleasing appetizer or a unique side dish for your next cookout. Serve them with a creamy yogurt dip or crisp green salad for a deliciously satisfying plate. Simple to prepare yet bursting with flavor, this recipe is your new go-to for effortless entertaining!
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Recipe Information
Ingredients
- 500 grams Baby potatoes
- 5 large Garlic cloves
- 2 medium Red chiles (finely chopped)
- 1 teaspoon Paprika
- 1 teaspoon Smoked chili powder
- 3 tablespoons Olive oil
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium Juice of a lemon
- 8 pieces Wooden skewers (soaked in water)
Instructions
Rinse the baby potatoes thoroughly and boil them in salted water until they are just fork-tender, about 10-12 minutes. Drain and allow them to cool slightly.
While the potatoes are boiling, prepare the marinade by finely mincing the garlic and chiles. Combine them in a mixing bowl with paprika, smoked chili powder, olive oil, lemon juice, salt, and black pepper. Mix well.
Once the potatoes are cool enough to handle, use a fork to gently poke holes on their surface to allow the marinade to seep in.
Add the boiled potatoes to the marinade, and toss until they are evenly coated. Cover the bowl and let the potatoes marinate for 10-15 minutes. If you have extra time, refrigerate for up to 1 hour for deeper flavor.
Preheat your grill or oven to medium-high heat (about 200°C/400°F).
Thread the marinated potatoes onto the soaked wooden skewers, ensuring the potatoes are snug but not crowded to allow even cooking.
Place the kebabs on the grill, turning occasionally, and cook for 8-10 minutes until golden brown with slight char marks. If baking, place the skewers on a lined baking tray and roast for 15-20 minutes, turning midway through.
Remove from the grill or oven, and sprinkle the kebabs with freshly chopped parsley for garnish.
Serve immediately with a side of yogurt dip or a refreshing salad.
Nutrition Facts
Calories |
205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.6 g | 14% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 498 mg | 22% | |
| Total Carbohydrate | 25.8 g | 9% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 1.9 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 640 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
