Gusto TV Savoury Baby Potato Kabobs Recipe

Baby Potato Kabobs Recipe

This baby potato kabobs recipe combines tender red and white baby potatoes with fresh lemon juice, aromatic garlic, oregano, thyme, and rich butter for a delicious Mediterranean-inspired barbecue side dish. Featured on License to Grill with host Rob Rainford, these easy grilled potato kabobs deliver beautifully golden exteriors, fluffy centres, and savoury herb flavours, making them perfect for summer cookouts, family dinners, and outdoor entertaining.

The Inspiration

Grilled potatoes are a classic barbecue favourite, appreciated for their comforting texture, naturally earthy flavour, and ability to complement almost any grilled main course. From rustic roasted potatoes to herb-seasoned potato skewers, this versatile vegetable offers endless possibilities for outdoor cooking.

On License to Grill, host Rob Rainford celebrates the versatility of outdoor cooking by preparing flavourful recipes using fresh ingredients, simple marinades, and effective grilling techniques. His approach demonstrates how barbecue cooking can transform everyday ingredients into satisfying dishes.

This recipe reflects that philosophy by turning humble baby potatoes into attractive, flavourful kabobs. Threading the potato halves onto bamboo skewers makes them easy to handle on the barbecue while creating a convenient presentation for sharing.

Ingredients

3 lbs of baby red and white potatoes, scrubbed and cut in half
¼ cup of extra virgin olive oil (62ml)
Juice of ½ lemon
5 cloves of garlic, coarsely chopped
2 teaspoons of oregano (10ml)
2 teaspoons of dried thyme (10ml)
2 bay leaves
2 tablespoons of unsalted butter (30ml)
Salt and pepper to taste

Method

Place some bamboo skewers in water to soak for 30 minutes.
Using a fork, poke some holes in each potato half and place them into a large seal-able plastic bag. Add olive oil, lemon juice, dried thyme, and oregano, garlic salt and pepper and a few bay leafs. Place in the fridge to marinate for 20 minutes.
Remove the potatoes from the marinade and skewer them with the flat side all facing the same way.
Preheat the grill to medium.
Oil the grill grate and place the potatoes flat side down on the grill. Leaving the lid up to watch for flare ups, cook for 20-25 minutes or until golden brown and cooked through.
Brush with butter and season before serving.

Serving Suggestions

For a classic backyard barbecue, serve the potato kabobs alongside juicy grilled steaks, pork chops, barbecue ribs, or herb-marinated chicken. The buttery potatoes provide a comforting contrast to the smoky flavours of grilled meat, while the lemon, oregano, and thyme introduce freshness that balances richer dishes. Pair the meal with grilled corn on the cob, asparagus, or a crisp garden salad for a complete barbecue experience.

For a vegetarian Mediterranean-inspired meal, combine the baby potato kabobs with grilled zucchini, bell peppers, eggplant, mushrooms, or asparagus. The combination creates a colourful assortment of vegetables with complementary flavours and textures. Serve the meal with hummus, tzatziki, or a refreshing yogurt-based dip for additional richness and flavour.

For a more traditional dinner, serve the potato kabobs alongside roasted chicken, grilled beef, or pork tenderloin. Their simple garlic and herb seasoning works beautifully with a variety of savoury main courses. The melted butter adds a rich finishing touch, making the potatoes especially comforting.

Final Thoughts

This baby potato kabobs recipe is a delicious celebration of fresh ingredients, simple marinades, and classic outdoor cooking. Combining tender baby red and white potatoes with olive oil, garlic, lemon, oregano, thyme, and butter creates a flavourful side dish that is both comforting and refreshing.

Find more recipes from License to Grill here!