BLT Skewers
BLT Skewers. One of my favorite things in the summer is skewers. And nothing says grilling season quite like crispy skewer. These blt skewers are threaded with baby gold potatoes, thick-cut bacon, cherry tomatoes, and romaine. Drizzled with a lemony mayo and garnished with fresh basil. Nothing more fun than a BLT turned into a skewer !!
So one of my all time favorite things to make when it gets warm and it’s finally summer and grilling season is skewers. I don’t know why but they are just so much fun to make and to eat. Plus, there are so many different ways to make them that the possibilities are nearly endless. Which is why you see us making skewers so often in the summer because there is such a variety of ingredients.
These ones are totally different than any that we have ever made before and they are pretty hard not to love. Because I mean who doesn't love BLTs?! They’re simple and delicious. But when you add those ingredients to a skewer and put them on the grill to get perfectly crispy and charred….well that just takes it to a whole new level.
Instead of bread with these BLT skewers, we went with baby gold potatoes. Then we surrounded them with the classics…the bacon, the romaine, the tomatoes. Everything just tastes so good on the grill especially the romaine because the leaves get nice and charred giving it the perfect grill flavor.
The weather has been all over the place today…it’s sunny, it’s cloudy, it’s raining. But we luckily snuck in some time to grill these skewers. And I am all about these. Because not only do I love a good skewer, but I am always down for anything BLT !!
Ingredients
1 1/2 pounds bacon; halved
1 head romaine lettuce
1 pint cherry tomatoes
1 1/2 pounds baby Yukon potatoes
olive oil for drizzling
salt and pepper
fresh basil leaves for serving
For the Lemon Aioli
1 cup mayonnaise
1/8 cup whole milk
juice of 1 lemon
salt and pepper
Directions
Parboil the potatoes in salt water for 10 - 15 minutes. Drain.
Fold each half slice of bacon into fours. Tear the romaine into large pieces. Assemble the skewers. Thread the skewers with the bacon, romaine, a tomato, and a potato. Repeat until all ingredients have been used.
Place the skewers on a large baking sheet. Drizzle them with olive oil and sprinkle with salt and pepper.
Make the Lemon Aioli. In a small bowl, add the mayonnaise, milk, lemon juice, salt, and pepper. Stir to combine.
Heat the grill to medium-high heat. Grill the skewers for 5 - 7 minutes, turning occasionally, until charred. Serve drizzled with lemon aioli and garnished with fresh basil leaves.
