BBQ Potato and garlic skewers. Low Salicylate.
- Potatoes (peeled, washed and quartered)
- Leek (washed and cut into 2cm chunks)
- Large garlic cloves (peeled and separated)
- Sunflower oil
- 2 Extra garlic cloves
- Sea salt
||Par-boil the potatoes in salted boiling water (about 5 minutes). The potatoes should be partially cooked, but not soft, otherwise they will break when being skewered. Drain well. |
||Thread the potatoes onto the skewers alternating with the leeks and garlic cloves. |
||Crush the extra garlic cloves and mix with a bit of sunflower oil. Brush the skewers with the oil and garlic then sprinkle with sea salt. |
||Cook for 10-12 minutes over a hot BBQ, turning often, until the potato is tender. |
Low Chemical / Failsafe
The potatoes, leek and garlic cloves should be of a size suitable to be threaded on a skewer. Prepare enough to cover one skewer per person. The quantity of ingredients depends on the number of skewers you want to make and the length of your skewers.