YIELD: 24 BROCHETTES

6 lbs. red, yellow and purple potatoes, unpeeled, cut into 1 ½" cubes
For the Charmoula:
3 cups fresh cilantro leaves
3 cups parsley leaves
2 cups lemon juice
¾ cup white wine vinegar
24 cloves garlic
3 Tbsps. kosher salt
2 Tbsps. papkrika
1 ½ tsps. ground cumin
½ tsp. cayenne pepper

3 cups Charmoula
48 pickled lemon rind, 1" pieces
48 bay leaves, fresh or dried
48 pitted kalamata olives
As needed, prepared Moroccan spice blend

1. Simmer potatoes until tender; drain.

2. For the Charmoula: Puree all Chermoula ingredients in a blender.

3. Toss potatoes with Charmoula. Cool. Thread one cube of each kind of potato onto each of 24 skewers, alternating with 1 bay leaf, 1 piece lemon rind and 1 olive.

4. Grill skewers over gas or charcoal grill, turning to form grill marks on each side. Sprinkle with Moroccan Spice Blend.

Photo and recipe: US Potato Board