Sides & Nibbles
Barbecue Potato Kebabs with Harissa Herb Butter Dip
Serves 4
Prep Time
45 minutes
Ingredients
- 500g Small Potatoes
- 200g Cream Cheese
- 6-8 slices of Bacon, halved lengthways
- 100g Kerrygold Garlic & Herb Butter
- 75g Kerrygold Mature Cheddar
- 2 Sprigs of Thyme
- 1 tsp Harissa Paste
- Salt & Pepper
- Olive Oil
- Small Wooden Skewers
Directions
Soak the wooden skewers in cold water for about 30 minutes.
If necessary, brush off the potatoes and boil until bite-proof for about 15-20 minutes in boiling water. Take out and let cool.
Mix the cream cheese with 50g soft herb butter, Harissa paste, salt and pepper and approximately 1 tbsp of olive oil to a smooth dip.
Halve the potatoes lengthways and fill each with a piece of herb butter, some cheddar and thyme. Fold up again and wrap with the halved bacon slice. Place a potato on a skewer.
Fry the potatoes on the grill (preferably in a grill bowl) for about 5 minutes on high heat until the bacon has browned. Serve with the dip.
