Bring the potatoes to a boil. Cook for 3 minutes (blanch). Drain.
Cut the new potatoes in half widthwise.
On a work surface, thread onto a skewer: one piece of potato, one piece of sausage and finish with another piece of potato.
Repeat until you have no more sausages or potatoes.
Grill the mini kebabs on a hot barbecue for 8 to 10 minutes, turning during cooking.
Drizzle the skewers with chimichurri, chopped fresh basil leaves and serve.
Place all ingredients in a tightly sealed container. Mix. Set aside. (Can be stored for 3 to 5 days in the refrigerator)
Recipe developed by Mélanie Marchand
In collaboration with LecarnetdeMC.ca
(Photo credit Audrey Mc Mahon)
