Potato, Mushroom & Fennel Kebabs
The hearty-earthy flavors of these grilled vegetable kebabs go well with the creamy lemon-garlic sauce that accompanies them. If using wooden skewers, soak them in water (or chicken broth) before using in order to retard burning on the grill.
  • 6 cloves garlic, peeled
  • 1 pound large red potatoes, cut into 32 chunks (about 1 inch)
  • 3/4 cup chicken broth
  • 3 tablespoons fresh lemon juice
  • 1-1/2 teaspoons olive oil
  • 3/4 teaspoon salt
  • 1 fennel bulb, cut into 16 pieces
  • 4 portobello mushrooms, halved
  • 8 cherry tomatoes
  • 1/3 cup plain fat-free yogurt
  • 2 tablespoons reduced-fat mayonnaise

1. In a large pot of boiling water, cook the garlic for 2 minutes to blanch. With a slotted spoon, remove the garlic and set aside. Add the potatoes to the pot and cook until firm-tender, about 7 minutes. Drain.

2. Spray the grill rack with nonstick cooking spray. Preheat the grill to medium. In a large bowl, combine the broth, 2 tablespoons of the lemon juice, the oil, and 1/2 teaspoon of the salt. Add the potatoes, fennel, mushrooms, and tomatoes, tossing to coat. Thread the vegetables onto eight 10-inch skewers.

3. Place the skewers on the grill and grilled, covered, turning once, until the vegetables are lightly browned and tender, about 10 minutes.

4. Meanwhile, in a medium bowl, mash the blanched garlic with the remaining 1/4 teaspoon salt until soft. Stir in the remaining 1 tablespoon lemon juice, the yogurt, and mayonnaise. Serve the vegetables with the garlic mayonnaise.

Nutritional Information
Per serving: 224 calories, 5.3g total fat (.7g saturated), 4mg cholesterol, 8g dietary fiber (.7g soluble), 40g carbohydrate, 8g protein, 743mg sodium.
Good source of: fiber, niacin, potassium, thiamin, vitamin B6, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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