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Lunch recipe · from the recipe book

Grilled Paprika Red Potato Skewers with Feta

Parboiled red potato chunks and red onion pick up char and smoky paprika on the grill, finished with salty feta, oregano and a bright squeeze of lemon.

Grilled Paprika Red Potato Skewers with Feta

Ingredients

  • 3½ small600 gRed potatoescut into 1 1/2-inch chunks
  • 1 medium110 gRed onioncut into 1-inch wedges
  • 6⅓ cups1,500 gWater
  • ½ tsp3 gSalt
  • 1½ tbsp20 gOlive oil
  • 2½ tsp6 gPaprika (sweet or smoked)smoked
  • ¾ tsp2 gGarlic powder
  • 1 tsp1 gDried oregano
  • ½ tsp1 gBlack pepper
  • ¼ cup crumbled40 gFeta cheesecrumbled
  • 2 tsp10 gLemon juice
  • 2 tbsp chopped8 gFresh parsleychopped

Steps

  1. If using wooden skewers, soak them in water for 20 minutes first.
  2. Put the potato chunks in a pot with the water and half of the salt. Bring to a boil and simmer 7 to 8 minutes, until a knife slides in with slight resistance. Drain and let steam dry for 5 minutes.
  3. While the potatoes cook, preheat the grill to medium-high, about 425°F (220°C), and oil the grates lightly.
  4. In a large bowl, stir together the olive oil, smoked paprika, garlic powder, oregano, black pepper and the remaining half of the salt to make the paprika oil.
  5. Add the drained potatoes and the red onion wedges to the paprika oil and toss gently to coat.
  6. Thread the potatoes and red onion alternately onto skewers.
  7. Grill the skewers 10 to 12 minutes, turning every few minutes, until the potatoes are charred in spots and tender all the way through.
  8. Slide the vegetables onto a platter, drizzle with the lemon juice, then scatter the feta and parsley over the top. Serve warm.

Contains: Milk.

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

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