If you cannot find tiny pearl (pickling) onions, peel a white or red (Spanish)
onion and cut it into wedges. Do not cook the onion wedges before threading them
onto skewers. To use wooden skewers, first soak them in water for 30 minutes
2 lb whole tiny new red potatoes
6 oz unpeeled pearl (pickling) onions
2 fl oz ml olive oil
2 tablespoons lime or lemon juice
1 tablespoon finely chopped fresh dill or 1 teaspoon dried dillweed
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
Cut any large potatoes in half.
In a large saucepan cook potatoes in a small amount of boiling salted water for 10 minutes; drain.
Cook onions in boiling salted water for 5 minutes; drain and rinse in cool water.
Trim off stem end of each onion; pop off skins with fingers.
Thread potatoes and onions alternately on six 12-inch skewers.
Place in a shallow nonaluminium baking dish.
In a screw-top jar combine olive oil, lime or lemon juice, dill or dillweed, garlic, salt, and pepper.
Cover and shake till combined.
Pour marinade over vegetable skewers; let stand at room temperature for 1-2 hours, turning occasionally.
Remove skewers from dish, reserving marinade.
Cook skewered vegetables on an uncovered barbecue directly over medium-hot coals for 10-15 minutes, or 'til tender.
To serve, remove vegetables from skewers.
Toss with remaining marinade.