Barbecued Potato and Bacon Skewer Recipe

45 minutes


  • 12 new potatoes
  • 12 smoked streaky bacon slices
  • 12 cherry tomatoes
  • 3 red onions, cut into quarters
  • thyme, leaves picked and chopped
  • 2 limes
  • chilli sauce, to taste
  • virgin olive oil
  • sea salt


Cook the potatoes in boiling salted water for 15 minutes and drain. The potatoes should still be a little firm and raw in the middle
Wrap a slice of streaky bacon around each potato
Thread a bacon-wrapped potato onto a skewer followed by a cherry tomato and a piece of red onion. Repeat until the skewer is full, finishing with a potato, then do the same with the three remaining skewers
Mix the juice of 1 lime with a little chopped thyme, chilli sauce and olive oil to make a loose dressing. Taste and season with salt
Using a pastry brush, brush the dressing all over the potatoes and vegetables
Cook the skewers under a preheated grill or on a hot barbecue until the potatoes are cooked, the bacon is crisp and the other vegetables are nicely charred
Serve with a little chilli sauce and wedges of lime on the side