Brazilian Potato & Vegetable Espetinho Recipe
- Prep in:
- 20 mins
- Cook in:
- 30 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
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.
Ingredients
12 baby/new season potatoes
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
