Grilled Greek Kebabs with Little Potatoes

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Serves 4
  • 2 cups Blushing Belle Little Potatoes, halved
  • 4 to 6 boneless, skinless chicken thighs, cubed into 1" pieces
  • 8 wooden skewers, soaked
  • Dressing / Marinade:
  • 3/4 cup olive oil
  • 1 Tbsp mayonnaise
  • 2 lemons, zest and juice
  • 1 tsp dried oregano
  • 2 tsp Dijon mustard
  • 1 garlic clove, finely chopped
  • 1 tsp sugar
  • Salt and pepper
  • 15 ml mayonnaise
  • Salad:
  • 2 cups cherry tomatoes, halved
  • 4 Lebanese cucumber, sliced
  • 1/4 cup red onion, finely sliced
  • 1 cup feta cheese
  • 1 cup Kalamata olives, pitted
Fire up the grill for this summer kebab recipe with Creamer potatoes, fresh veggies, and a homemade marinade created by Chef Antoine Sicotte.

How to make these Greek kebabs with Little Potatoes:

  1. Preheat the grill to medium.
  2. In a measuring cup, mix all the ingredients of the marinade except the mayonnaise. Add a generous pinch of salt and pepper. Remove 1/3 cup of the marinade and pour into a large bowl. Add half-bells and chicken pieces. Mix well to coat and marinate for 30 minutes or overnight in the refrigerator.
  3. Skewer the bells and chicken cubes alternately on the wooden skewers.
  4. Grill over medium heat for about 6 to 8 minutes on both sides.
  5. While kebabs are grilling, finish the vinaigrette. Add the remaining mayonnaise to the marinade.
  6. In a large serving dish, put the tomatoes, cucumber, onion rings, feta and olives. Place the kebabs on top and drizzle with the vinaigrette.
  7. Serve with grilled pita bread.

No grill? Sear the skewers over medium-high heat, in a frying pan one to two minutes on each side and bake at 375°F for 15 minutes.


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