Grilled Potato Kabobs w/Lemon-Herb Drizzle

By Fruits & Veggies - More Matters
Substitue your favorite low-fat protein for the chicken or try a new potato variety for a vegetarian version of this delicious kabob!

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  • Prep Time: 50 minutes

Main Dishes

Serves: 4
Cups of Fruits & Vegetables per Serving: 2 3/4
Think Variety; Think Color: Red, Yellow/Orange, White, Green


Lemon-Herb Drizzle

1/4 cup olive oil

3 cloves garlic, minced

2 Tbsp fresh herbs (such as basil, rosemary, marjoram and sage), chopped

1/2 tsp sea salt

Juice of 1 fresh lemon

freshly ground pepper to taste

Potato Kabobs

1 lb russet potatoes, scrubbed

12 oz chicken, boneless and skinless

2 ears corn, cut into 1-inch pieces

2 bell peppers, cubed

1 zucchini, sliced 1/4 inch thick on a diagonal

1 artichoke, cubed


  1. Heat oil in a small saucepan until very hot. Remove from heat and stir in garlic. Let cool.
  2. Once cooled, stir in herbs, salt, lemon juice, and pepper. Set aside.
  3. Place potatoes in a medium-sized microwave-safe bowl and cover with lid or plastic wrap. Microwave on high for 10-12 minutes or until potatoes are tender.
  4. When potatoes are cool enough the handle, cut into large chunks.
  5. Thread potatoes, chicken, and vegetables onto skewers. Grill over medium-high heat for about 10 minutes, turning frequently and brushing with a little of the herb mixture during the last few minutes of cooking.
  6. Remove from grill and place on platter. Drizzle with remaining herb mixture. Serve.

Nutritional Information

  • Calories:    510
  • Carbohydrates:    51g
  • Total Fat:    19g
  • Cholesterol:    70mg
  • Saturated Fat:   3g
  • Dietary Fiber:    8g
  • % of Calories from Fat:    33.5%
  • Sodium:    430 mg
  • Protein:    35g
  • Recipe Credit
  • Recipe adapted from the United States Potato Board.



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