Potato and Bacon Kebabs

A wonderful accompaniment to a barbecue spread in lieu of the standard potato salad or, if preferred, serve with a rich tomato gravy (Rich Tomato Gravy) and they become a light luncheon.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 30  new potatoes
• 50  ml  oil
• 3  ml nutmeg
• 3  ml black pepper
• 30  slices bacon

Directions

1. Boil pototoes in well salted water for 20 minutes or until just cooked.
2. Dunk instantly into ice cold water to stop the cooking process.
3. Heat oil and stir in nutmeg.
4. Drain potatoes and coat well with nutmeg oil.
5. Wrap each potato with a rasher of bacon and thread 5 potatoes onto a skewer ensuring the bacon joint is secure.
6. Barbecue kebabs approximately 10cm above heat source until bacon is crisp, then turn over and repeat until the bacon is crisp on all sides.
7. These are better served hot off the coals.