Grilled Potato Skewers
with yogurt dipping sauce
(0 votes)
(0 votes)
Grilled Potato Skewers - Perfect side dish for barbecue event.
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
324
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 324 cal. | (15 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 11.6 μg | (19 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 1,073 mg | (27 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the potatoes
- 8 large waxy potatoes (800 grams)
- salt
- 2 scallions
- 100 grams dried, pickled in oil Tomatoes
- 1 garlic clove
- 4 Anchovy fillet (in oil)
- 8 ozs Greek yogurt
- 2 Tbsps Whipped cream
- peppers
- ground paprika
- 40 fresh bay leaves
- 4 Tbsps Garlic oil
- For preparation
- Wooden skewer
Preparation steps
1.
Rinse the potatoes and cook in salt water for about 25-30 minutes.
2.
Rinse and cut the scallions into rings. Rinse the tomatoes, dry with a paper towel and cut into thin strips.
3.
Peel and finely chop the garlic. Finely chop the anchovy fillets.
4.
Mix the yogurt, cream, garlic, and anchovies and season with salt, pepper and paprika. Fold in the scallions and tomatoes. Pour the mixture into a serving bowl.
5.
Drain the potatoes and cut into thin slices. Lightly salt the potatoes. Alternately stick the potatoes and bay leaves on wooden skewers. Brush with oil.
6.
Grill the skewers for about 5-8 minutes. Serve with the dip.
