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Moroccan Brochettes

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Potato Type: PurpleRedsYellow
Cuisine: Mediterranean
Prep Method: BoiledGrilled

Dish

Main Dish

Serving

Serves 6

Ingredients

  • 1 1/2 lbs. assorted red, yellow and purple potatoes, unpeeled, cut into 1 1/2-inch cubes
  • 3/4 cup charmoula
  • 12 1-inch pieces pickled lemon rind
  • 12 bay leaves, fresh or dried
  • 12 pitted calamata olives
  • Moroccan spice blend, as needed

Preparation

  1. Simmer potatoes until tender, drain and toss with charmoula. Cool. Thread one cube of each kind of potato onto each of 6 skewers, alternating with 1 bay leaf, 1 piece lemon rind and 1 olive.
  2. Grill skewers over gas or charcoal grill, turning to form grill marks on each side. Sprinkle with Moroccan spice blend.

Charmoula

  1. In a blender, purée 3/4 cup cilantro leaves, 3/4 cup parsley leaves, 1/2 cup lemon juice, 3 tablespoons white wine vinegar, 6 cloves garlic, 1 1/2 teaspoons kosher salt, 1 1/ 2 teaspoons paprika, 3/8 teaspoon ground cumin and 1/8 teaspoon cayenne pepper. (Yield: 3/4 cup)

Notes

Use a good quality store-bought Moroccan spice blend.

You may also like our Moroccan Potatoes with Roasted Cauliflower, Coriander and Harissa recipe.

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