Brazilian Potato & Vegetable Espetinho Recipe
- Prep in:
- 20 mins
- Cook in:
- 10 mins
- Serves:
- 2
| Per Serving | %RI |
|---|---|
| Energy (KJ) 1693 | 20% |
| Energy (Kcal) 401 | 20% |
| Fat 3.9g | 5% |
| Saturated Fat <0.1g | 2% |
| Total Sugars 29.3g | 32% |
| Salt <0.01g | 1% |
Method
Cook the potatoes for about 5 minutes and drain. The potatoes won’t be cooked at this stage.
Take a skewer and thread a potato on followed by a piece of corn, pineapple and red onion and repeat finishing with a potato. Do this for the three remaining skewers.
Mix all the spices together with the olive oil and using a pastry brush, brush all over the potatoes and vegetables. Cook under a pre-heated grill or on the BBQ until the potatoes are cooked, and the other vegetables are nicely charred.
Serve with rice, salad and a little chilli sauce if you fancy.
Ingredients
12 baby/new season potatoes
1 corn on the cob cut into 8 wheels
1 Large red onion, cut into 8 wedges
8 pineapple wedges
For the spice mix
1tsp paprika
½ tsp ground cumin
½ tsp ground coriander</>¼ tsp dried chilli flakes
1tsp olive oil
