Instructions
-
Grill the skewers at approximately 180-200 degrees.
-
Prepare the barbecue for indirect cooking by using a plate setter/heat deflector.
-
Rinse the baby potatoes under the tap.
-
Pre-cook the baby potatoes for five minutes in a pan of water.
-
Cut the red onions into chunks and the courgette into half-slices about 1 cm thick.
-
Mix the olive oil with the herbs in a small bowl.
-
Thread the baby potatoes, red onion and courgette onto the skewers.
-
Brush lightly with a little herb oil.
-
Sprinkle with some salt and pepper.
-
Place the potato skewers on the barbecue grate and grill for approximately 10-15 minutes until nicely golden brown.
-
Optionally brush with a little more herb oil halfway through.