FOODLOVER magazine


Brazilian Potato & Vegetable Espetinho

Fire up the BBQ Unusual because we have a whole range of lip-smacking, flamin’ good recipes that will make you rethink your barbecue menu this summer.


BBQs aren’t just for meat eaters – this Brazilian potato dish is perfect for veggies and meat-eaters alike.


  • 12 baby or new season potatoes 
  • 1 corn on the cob cut into 8 wheels 
  • 1 large red onion, cut into 8 wedges 
  • 8 pineapple wedges 


  • 1 tsp paprika 
  • Half tsp ground cumin 
  • Half tsp ground coriander 
  • Quarter tsp dried chilli flakes 
  • 1 tsp olive oil 
  1. Cook the potatoes for approx. 5 mins and drain; the potatoes won’t be cooked at this stage. 
  2. Take a skewer and thread a potato on followed by pieces of corn, pineapple and red onion, and repeat, finishing with a potato. Do this for the three remaining skewers. 
  3. Mix all the spices together with the olive oil. Using a pastry brush, brush over the potatoes and vegetables. Cook under a preheated grill or on the BBQ until the potatoes are cooked, and the other vegetables are nicely charred. 
  4. Serve with rice, salad and a little chilli sauce if you fancy. 

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Foodlover Magazine

West Country FOODLOVER is a print magazine and news based website offering a foodie’s guide of what’s hot across the South West. We inspire foodies with great seasonal recipes, competitions, news and events. The magazine, website and newsletter reach more than 128,000 foodies each issue.