Potato Prosciutto Kebabs
Potato Prosciutto Kebabs
Try this quick and easy potato prosciutto kebab recipe from Fresh with Anna Olson.
  • Difficulty Level Moderate
  • Technique Grilling
  • Preparation Time 15 minutes
  • Cooking Time 18 minutes
  • Yield 4 servings
  • 1 cup (250 mL) mayonnaise
  • ½ cup (125 mL) buttermilk
  • ⅔ cup (150 mL) chopped flat leaf parsley
  • ½ cup (125 mL) chopped green onion
  • ½ cup (125 mL) fresh basil leaves, loosely packed
  • ½ cup (125 mL) fresh mint leaves, loosely packed
  • 1 tablespoon (1 mL) Dijon mustard
  • 3 tablespoons (45 mL) olive oil
  • Salt and pepper
  • Kebabs:
  • 8 sturdy bamboo or metal skewers
  • 907 grams (900 g) red mini potatoes (about 24 potatoes)
  • 1 cup (250 mL) diced red onion, cut into 1½ -inch pieces
  • 8 slices Prosciutto, sliced in half lengthwise
  • Olive oil, for brushing
  • Salt and pepper
  1. For Green Goddess dipping sauce, purée mayonnaise, buttermilk, green onion, herbs and mustard until smooth. Slowly pour in oil while blending and season to taste.
  2. For Kebabs, soak bamboo skewers (if using) in water while preparing other ingredients.
  3. Boil potatoes uncovered in salted water until tender, about 12 minutes. Drain and cool to room temperature.
  4. Slice potatoes in half (or leave whole if small).
  5. Skewer an onion piece to create a base, and skewer Prosciutto on at one long end.
  6. Skewer a piece of potato and onion, then skewer same Prosciutto slice, so it wraps over one side of the potato.
  7. Skewer another potato and onion piece and fold and skewer Prosciutto, again wrapping.
  8. Continue this, using a second slice of Prosciutto, until skewer is full (Prosciutto will create a lovely scalloped effect around potatoes and onions).
  9. To heat, lightly brush kebabs with oil and season.
  10. On a hot grill, or over an open fire, grill kebabs until warmed through, about 6 minutes.
  11. Serve warm with dipping sauce.

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