YIELD: 24 BROCHETTES 6 lbs. red, yellow and purple potatoes, unpeeled, cut into 1 ½" cubesFor the Charmoula:3 cups fresh cilantro leaves3 cups parsley leaves2 cups lemon juice¾ cup white wine vinegar24 cloves garlic3 Tbsps. kosher salt2 Tbsps. papkrika1 ½ tsps. ground cumin½ tsp. cayenne pepper 3 cups Charmoula48 pickled lemon rind, 1" pieces48 bay leaves, fresh or dried48 pitted kalamata olivesAs needed, prepared Moroccan spice blend 1. Simmer potatoes until tender; drain. 2. For the ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.