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Potato, onion and butternut kebabs

Ingredients 10
Servings 6
Time 10 minutes


  • 400
    pickling onions
  • 60
    olive oil
  • 200
    new potatoes
  • 1
    red pepper
  • 200
  • parsley
  • thyme and tarragon
  • 3
    spring onions
  • 150
    soft blue cheese
  • 125
    olive oil


25 minutes
Gently fry the onions in 30 ml olive oil until soft and golden. Set aside to cool.
Thread onions, potatoes, red pepper and butternut onto skewers. Brush with a little olive oil.
Blend the herbs in a food processor with the spring onions and cheese, or chop very finely. Slowly add olive oil while processing, as if making mayonnaise. Season with salt and pepper.
Put the kebabs under the preheated grill and cook for about six minutes until beginning to colour, turning halfway through. Spoon over sauce before serving.

Read more on: starch  |  grill

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