Blackjack Rosemary Skewers

Ingredients

Method

STEP 1

Wash potatoes, chop into 1 cm cubes. Place cubed potatoes into hot (not boiling) water, then bring water to the boil. Cook until al dente. Potatoes should be firm but cooked through. Drain and cool.

STEP 2

Cut red onion and red capsicum in 1 cm pieces, lightly brush onion, capsicum and potatoes with olive oil.

STEP 3

Use hard (woody) rosemary stalks and strip most leaves, leaving the tips, and soak in cold water for at least 10 minutes prior to assembling.

STEP 4

Grill the potatoes, capsicum and onion on a barbeque hotplate, 1 minute each side or until lightly charred.

STEP 5

When cool enough to handle, assemble by alternatively threading the cooked potato, onion and capsicum onto the soaked skewers.

STEP 6

Drizzle lightly with olive oil, season with salt flakes and serve immediately.

Depending on your cooking method and technique the level of GI may vary.

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