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Lunch recipe · from the recipe book

Cumin-Coriander Potato Skewers with Chickpea Yogurt

Crisp-edged red potatoes and sweet bell peppers on the grill, spiced with cumin and coriander, served over charred broccoli with a cool lemony yogurt and warm chickpeas.

Cumin-Coriander Potato Skewers with Chickpea Yogurt

Ingredients

  • 4½ small800 gRed potatoescut into 1 1/2-inch chunks
  • 2 medium240 gRed bell peppercut into 1 1/2-inch pieces
  • 1 medium120 gGreen bell peppercut into 1 1/2-inch pieces
  • 1 medium110 gRed onioncut into wedges
  • 4⅓ cups florets400 gBroccolicut into large florets
  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted dry
  • 2 containers (6 oz)340 gPlain Greek yogurt, nonfat
  • 2 tbsp30 gLemon juice
  • 2 cloves6 gGarlicgrated
  • 3 tbsp40 gOlive oil
  • 1 tbsp6 gGround cumin
  • 2¾ tsp5 gGround coriander
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper
  • 6⅓ cups1,500 gWater
  • ¼ cup chopped15 gFresh parsleychopped

Steps

  1. If using wooden skewers, soak them in plain tap water (not the listed water) for 30 minutes.
  2. Put the potato in a pot, cover with the water, bring to a boil and simmer 8 to 10 minutes until just tender when pierced but still holding together; drain and let steam dry.
  3. Meanwhile, stir the cumin, coriander, paprika, black pepper and half of the salt together to make the spice mix.
  4. Stir the Greek yogurt, lemon juice, garlic and the remaining half of the salt together for the sauce and chill until serving.
  5. Preheat the grill to medium-high, about 425°F (220°C), and oil the grates lightly.
  6. In a large bowl toss the potato, red bell pepper, green bell pepper and red onion with half of the olive oil and two-thirds of the spice mix, then thread them onto the skewers, alternating.
  7. In the same bowl toss the broccoli and chickpeas with the remaining half of the olive oil and the remaining third of the spice mix.
  8. Grill the skewers 10 to 12 minutes, turning every few minutes, until the potatoes are crisp and the red bell pepper and green bell pepper are charred.
  9. At the same time, grill the broccoli and chickpeas in a grill basket 8 to 10 minutes, shaking often, until the broccoli is charred at the edges.
  10. Spread the yogurt sauce on plates, top with the broccoli and chickpeas and the skewers, and scatter with the parsley.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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