Greek Baby Potato Kabobs

Total Time: 2 hrs 20 mins Preparation Time: 2 hrs Cook Time: 20 mins

Ingredients

• Servings: 5
• 3 lbs baby red potatoes (unpeeled, washed, scrubbed and dryed)
• 1/3 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon garlic powder (or use 1-2 tablespoons fresh minced garlic)
• 2 -3 teaspoons dried oregano (rubbed betwenn fingers to release the flavors)
• 1/2 teaspoon dried thyme (rubbed between fingers)
• 1/4 teaspoon kosher salt (more to season after cooking if desired)
• melted butter
• fresh ground black pepper (to taste)

Recipe

• 1 slice each potato in half, then poke a few holes into the skin-side.
• 2 place in a large heavy resealable plastic bag.
• 3 in a bowl whisk together the olive oil with lemon juice, garlic, oregano, thyme and kosher salt; pour over the potatoes.
• 4 seal bag and turn to coat.
• 5 place in refrigerator for 2 hours.
• 6 soak your bamboo skewers in cold water for 30 minutes before placing on the potatoes.
• 7 remove the potatoes from the bag and discard the marinade.
• 8 skewer each potato with flat side all facing down.
• 9 preheat the grill to medium heat then oil the grates.
• 10 place the potatoes flat-side down on the grill.
• 11 do not close the top of the grill and keep an eye out for flare ups.
• 12 cook for about 20-22 minutes or until golden brown (cooking time will vary depending on the size of your potatoes).
• 13 after cooking brush with melted butter then season with more fresh ground black pepper and kosher salt.