Lemon Garlic Potato Kabobs, hot off the grill, are crisp on the outside, soft and tender inside. Skewered potato kabobs with shallots, grilled with lemon and garlic round out a casual dinner at any time of year.
These tiny Lemon Garlic Potato Kabobs are quick to prepare and oh-so-delicious! Baby potatoes, skewered with shallots and bathed in a lemon-garlic marinade--these crispy grilled potatoes are always popular in our home.
❤️ Why this recipe works
Crispy edges! Grilling adds flavour and makes the potatoes crispy on the outside, but tender inside. They remind me of these Crispy Lemon Oven-Roasted Potatoes (that I LOVE) and these Air Fryer Roasted Potatoes with Chimichurri, but these are smoky from the grill, too.
Quick to cook. These potato shish kabobs take only a few minutes to get that crispy grilled texture and smoky flavour, because you cook them on the stove or in the microwave first before tossing them in the lemon-garlic marinade and threading on skewers.
- baby potatoes: or small potatoes, halved
- shallots: you can substitute red onions, or white onions if you'd like
- lemon: You'll be using both the juice and the zest. Remember to zest the lemon before juicing it.
- garlic: fresh is always best
- chives: or green onions add lots of extra flavour
Here's a short description of what you'll do to make these potato kabobs with lemon and garlic. You'll find complete directions in the recipe card below.
You'll start by boiling or microwaving the potatoes until they're fork-tender.
While they're cooking, whisk the oil, lemon juice, lemon zest, minced garlic, chives, salt and pepper together.
Toss the potatoes and shallots in this mixture.
Thread the potatoes and shallots alternatively on pre-soaked skewers and grill over medium heat until crispy.
Finish these skewered potatoes by sprinkling with coarse sea salt, extra chives, or green onions, then serve and devour!
❓Reader's questions about skewered potatoes
This recipe works well with baby potatoes, new potatoes, yellow flesh, red potatoes, or Yukon gold.
Rosemary, oregano, marjoram or thyme are all good choices for herbed potatoes.
Preheat your grill to medium heat (about 375°F.) Cooking over medium heat will prevent scorching but will still produce crispy edges. If using wooden skewers, be sure to soak them for at least 30 minutes beforehand.
Since the potatoes have already been cooked, they'll only need 8 - 10 minutes on the grill to get crispy.
Grilled Potato Shish Kabobs are delicious and can be served at any time of the year!
- as a side dish for holiday dinners
- with new baby potatoes in the spring
- as an easy summertime side with grilled meat or fish.
Skewered potatoes are fun to eat with chicken or shrimp kabobs like these
- Easy Thai Chicken Skewers,
- Greek Lemon Chicken Kabobs with Tzatziki,
- 10-Minute Grilled Chimichurri Shrimp Skewers
- Thai Grilled Turmeric Chicken Kabobs.
- or see 30 Best Grilling Recipes for the Best Barbecues
When you make this recipe for grilled potato kabobs, please leave a comment and a star rating below. Thanks in advance! It really helps more people to find it! Subscribe to my newsletter and have new recipes delivered straight to your inbox.
🗒 More side dish recipes
Grilled Lemon Garlic Potato Kabobs
- 1 lb small potatoes (about 12 - 15)
- 6 medium shallots
- ¼ cup olive oil extra virgin
- 1 teaspoon finely grated zest of one lemon
- ¼ cup lemon juice, freshly squeezed
- 2 tablespoon fresh chives or green onions
- 4 cloves garlic, minced
- sea salt and pepper to taste (or smoked sea salt)
- If using wooden skewers, place them in water to soak.
- Scrub potatoes, cut in half if larger than 1 inch in diamter and boil or microwave until just tender (and can be pierced with a fork). Drain.
- Peel and quarter the shallots.
- In a large bowl, place the oil and lemon juice. Grate the lemon zest, squeeze the lemon, minced the garlic, snip the chives and whisk together with the salt and pepper. Gently toss the potatoes and shallots with the lemon-herb mixture to coat.
- Thread the potatoes and shallots alternatively on skewers.
- Grill over medium heat, turning and reserving with the remaining marinade until crispy, 8 - 10 minutes. Sprinkle with a little coarse sea salt (or smoked sea salt) and serve.