Skewered Potatoes with Onions and Rosemary

Grilling vegetables is fun and can be mixed up many different ways. Vegetables that are grilled take on a great flavor and marinating them will also enhance their flavor. Try with Chicken Souvlaki Skewers!


5 potatoes (Idaho, gold or red) scrubbed and cut into about 1 inch wedges
1/2 of a large yellow onion, cut into wedges
2 sprigs of rosemary, stems removed and minced
1/4 cup of olive oil
1 teaspoon kosher salt
4 skewers (if choosing to grill)
Heavy duty foil (if choosing to bake)
Creamy Cucumber Dipping Sauce (optional)
Zatar Sauce (optional)


Prepare all vegetables (Try to make sure potatoes are only an inch thick or they will burn before being tender.) and rosemary and place into a large bowl along with the remaining ingredients, except for skewers. Marinate for about one hour refrigerated.

Make dipping sauce if using and refrigerate until ready to use.

Skewer by alternating potatoes and onions. Reserve oil and herbs for basting on the grill. Place onto a preheated grill or grill pan on medium heat. Grill on all sides turning frequently and basting until the potatoes begin to brown about 10 minutes. Potatoes should be fork tender.

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