Brazilian Potato and Vegetable Espetinho

Per Serving

RI%

Energy (KJ)

1693

20%

Energy (Kcal)

401

20%

Fat

3.9g

Saturated Fat

<0.1g

Total Sugars

29.3g

32%

Salt

<0.01g

Prep in:

20 mins.

Cook in:

30 mins.

Serves:

2 Cost per Serving

Potato Type

Salad

Ingredients

12 baby/new season or salad potatoes, such as Charlotte or Maris Peer
1 corn on the cob cut into 8 wheels
1 large red onion, peeled and cut into 8 wedges
8 pineapple wedges

For the spice mix:
1 teaspoon ground paprika
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon dried chilli flakes
1 teaspoon olive oil

Method:

Famed for their presence at street food events throughout Brazil, Espetinhos are Portuguese kebabs – simple and tasty, and the possibility of combinations are endless!

Cook the potatoes for about 5 minutes and drain. The potatoes won’t be cooked at this stage.
Take a skewer and thread through a potato on followed by a piece of corn, pineapple and red onion, finishing with a potato. Repeat with the 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 preheated moderate grill for 10-15 minutes, turning occasionally or on a prepared BBQ (indirect heat for 20 minutes, 10 minutes on direct heat) until the potatoes are cooked, and the other vegetables are nicely charred.
Serve with rice, salad and if you fancy, a little chilli sauce.

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