Peruvian Potato and Vegetable Skewers with Peanut Sauce

Colorful and flavorful grilled skewers featuring Peruvian potatoes, bell peppers, zucchini, onions, and cherry tomatoes, served with a creamy peanut sauce for dipping. A delicious vegetarian side dish with an international flair.

Prep Time

20 minutes

Total Time

45 minutes

Calories

650 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.07/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

1.5lbsPeruvian Potatoes(Small, multi-colored varieties are ideal)

£1.80

2mediumBell Peppers(Various colors for visual appeal)

£1.50

1mediumZucchini

£0.70

1mediumRed Onion

£0.50

1pintCherry Tomatoes

£2.20

3tablespoonsOlive Oil

£0.25

1teaspoonDried Oregano

£0.10

0.5teaspoonSmoked Paprika

£0.05

0.5teaspoonSalt

£0.01

0.3teaspoonBlack Pepper

£0.02

0.5cupCreamy Peanut Butter(Smooth or chunky)

£0.60

2tablespoonsSoy Sauce(Tamari for gluten-free)

£0.10

1tablespoonRice Vinegar

£0.08

1tablespoonHoney(Or maple syrup for vegan)

£0.15

2clovesGarlic(Minced)

£0.10

1teaspoonGinger(Grated fresh)

£0.12

2tablespoonsWater(To thin sauce)

Total Cost

£8.28

£2.07 per serving

Instructions

1.
Preheat grill to medium heat.
2.
Wash and dry all vegetables. Cut the potatoes into 1-inch pieces. Cut the bell peppers and zucchini into 1-inch squares. Cut the red onion into wedges.
3.
In a large bowl, toss the potatoes, bell peppers, zucchini, red onion, and cherry tomatoes with olive oil, oregano, smoked paprika, salt, and pepper. Ensure vegetables are evenly coated.
4.
Thread the vegetables onto skewers, alternating colors and types. It's recommended to keep potatoes separate on some skewers as they require a longer cooking time.
5.
Grill the potato skewers for about 15 minutes, turning occasionally, until tender and slightly charred. Grill the remaining vegetable skewers for about 10 minutes, turning occasionally, until tender-crisp.
6.
While the skewers are grilling, prepare the peanut sauce: In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey (or maple syrup), minced garlic, and grated ginger. Add water, 1 tablespoon at a time, until the sauce reaches your desired consistency.
7.
Serve the grilled skewers immediately with the creamy peanut sauce for dipping.

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My Notes

Nutrition Information

Nutrition per serving (425g)

650 kcal / 2720 kJ

Carbs

64g

25% of RDA

Fat

38g

54% of RDA

Protein

24g

48% of RDA

Detailed Breakdown

Fibre

11 g

37% of RDA

Sugar

20 g

22% of RDA

Sodium

850 mg

37% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

Soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.

For easier cooking, pre-boil the potatoes for 5 minutes before grilling to soften them.

Adjust the amount of honey in the peanut sauce to your desired sweetness level.

Garnish the skewers with chopped cilantro or sesame seeds for added flavor and visual appeal.

Cooking Equipment

Grill

Mixing Bowl

Skewers

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.

For easier cooking, pre-boil the potatoes for 5 minutes before grilling to soften them.

Adjust the amount of honey in the peanut sauce to your desired sweetness level.

Garnish the skewers with chopped cilantro or sesame seeds for added flavor and visual appeal.

Peruvian Potato and Vegetable Skewers with Peanut Sauce

Ingredients

Instructions