New potato BBQ Kebabs
Serves 4
Ingredients
- 450g small new potatoes, gently rubbed to remove flaky skin
- 110g Parma ham
- 225g mozzarella cheese, cut into chunks
- 16 cherry tomatoes
- A few fresh bay leaves
- 4 tablespoons olive oil
- 1 tablespoon chopped flat leaf parsley
- Grated rind and juice of 1 lemon
- Salt and freshly ground black pepper
Method
- Cook the potatoes in lightly salted boiling water until tender - this will take about 15 minutes. Drain and allow to cool.
- Thread the potatoes onto 8 soaked wooden kebab sticks or skewers, alternating them with folds of Parma ham, cheese, tomatoes and bay leaves.
- Mix together the olive oil, lemon rind, lemon juice and dried herbs. Season with salt and pepper. Brush this dressing liberally over the kebabs.
- Barbecue or grill the brochettes for a few moments until the cheese begins to melt. Drizzle them with any remaining baste, then serve at once
