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Smokin' Hot Potato Kabobs with Rosemary-Chipotle Butter
Grill: 8 mins to 10 mins
Ingredients
- 1 1/2 pounds small potatoes such as baby purple, baby blue, baby Dutch yellow, fingerlings, round red and/or round white
- 16 baby sunburst squash, green baby pattypan squash or 1 medium zucchini or yellow summer squash, cut into 1-inch slices
- 8 medium fresh mushrooms
- 1/3 cup butter or margarine, melted
- 1 - 2 tablespoons snipped fresh rosemary or oregano or 1-1/2 teaspoons dried rosemary or oregano, crushed
- 1/2 teaspoon ground chipotle chile pepper or chili powder
- Coarse kosher or sea salt
Directions
1. Scrub potatoes. Cut any large potatoes in half. In a covered medium saucepan, cook potatoes in a large amount of boiling, lightly salted water for 10 minutes, adding the baby squash and mushrooms for the last 1 minute of cooking time. Drain and cool slightly.
2. On eight 10- to 12-inch metal skewers, alternately thread potatoes, squash and mushrooms, leaving a 1/4-inch space between pieces. In a small bowl combine butter, rosemary and chipotle chile pepper. Brush over vegetables. Sprinkle kabobs with coarse salt.
3. For a charcoal grill, grill kabobs on the rack of an uncovered grill directly over medium coals for 8 to 10 minutes or until vegetables are tender and brown, turning and brushing occasionally with butter mixture. (For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover; grill as above.) Makes 8 servings.
