Grilled Greek Kebabs with Little Potatoes Grilled Greek Kebabs with Little Potatoes

Grilled Greek Kebabs with Little Potatoes

Fire up the grill for this summer kebab recipe with Creamer potatoes, fresh veggies, and a homemade marinade created by Chef Antoine Sicotte.

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Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Blushing Belle

Blushing Belle

Where To Buy

Preparation

Preheat the grill to medium.

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.

Skewer the bells and chicken cubes alternately on the wooden skewers. Grill over medium heat for about 6-8 minutes on both sides. During this time, finish the vinaigrette. Add the remaining 15 ml mayonnaise to the marinade.

In a large serving dish, put the tomatoes, cucumber, onion rings, feta and olives. Place the kebabs on top and drizzle with the vinaigrette. Serve with grilled pita bread.

Step 1 out of 4

Preheat the grill to medium.

Step 2 out of 4

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.

Step 3 out of 4

Skewer the bells and chicken cubes alternately on the wooden skewers. Grill over medium heat for about 6-8 minutes on both sides. During this time, finish the vinaigrette. Add the remaining 15 ml mayonnaise to the marinade.

Step 4 out of 4

In a large serving dish, put the tomatoes, cucumber, onion rings, feta and olives. Place the kebabs on top and drizzle with the vinaigrette. Serve with grilled pita bread.

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