Super easy, yet seriously addicting, these grilled lemon & herb potatoes and mushrooms have bright, fresh and zesty flavor with a touch of smoky taste.
1.5lbsbaby potatoeswashed and scrubbed
1lbwhite or cremini mushrooms
¼cuplemon juicefrom 1 medium lemon
½cuploosely packed parsleychopped
2tablespoonsfresh thyme leaves
Salt and pepper to taste
Cut potatoes and mushrooms in half.
In a large bowl, mix together olive oil, lemon juice, garlic, parsley and thyme.
Add potatoes and mushrooms and mix to combine. You can cover and marinate for up to couple of hours.
Meanwhile, heat the grill to medium-high. Lightly oil the grates using a paper towel soaked with vegetable oil.
Thread mushrooms and potatoes, alternating, on 10-11 metal skewers. (Wooden skewers will work as well, just make sure to soak them in water for at least 30 minutes.) Reserve the bowl with leftover marinade to finish the dish.
Place the skewers on the grill and cook for 7-8 minutes, flipping halfway, or until the potatoes are tender and golden.
Transfer the skewers from grill onto a baking sheet.
Using a fork, slide the potatoes and mushrooms off the skewers onto the reserved bowl with marinade. Salt and pepper to taste. Serve warm.