1/5 Photos of Barbecue Potato Kabobs
A nice combination of seasoned potatoes, green pepper, sweet onion, and pineapple chunks. This recipe calls for canned whole potatoes, drained. Substitute parboiled chunks of new potatoes (red or white with skins on) until barely tender, if you like. Fresh pineapple chunks would be great if available. Adjust seasonings to taste. You can mix up a batch of the seasoning mix and keep it on hand in an empty spice shaker bottle. Cook the kebabs on the barbecue in the summer or broil them in the oven in the cooler weather.
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- wooden skewer
- 1 green pepper, cut into 1-1/2 squares
- 1 (19 ounce) can whole white potatoes, drained
- 1/2 sweet onion, cut into chunks
- 1 (14 ounce) can pineapple chunks, no sugar added
- vegetable oil or olive oil
- 1Prepare wooden skewers by soaking them for an hour or so before using (I lay them flat in a glass casserole dish and cover them with water).
- 2Skewer the kebabs as follows; piece of green pepper, one canned potato, one chunk onion, one chunk pineapple; repeat until skewer is full, ending with green pepper.
- 3Repeat skewering until ingredients are used up.
- 4Skewer odd leftover pieces on a skewer too.
- 5After skewering, cover any open wooden ends that are showing with foil paper before barbecuing, to prevent the wood from burning.
- 6Lightly brush each kebab on all sides with vegetable or olive oil.
- 7Mix seasonings together and sprinkle over kebabs.
- 8Grill or broil over medium heat until heated through, about 5 or 6 minutes or until done to your taste.
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Nutritional Facts for Barbecue Potato Kabobs
Serving Size: 1 (370 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 378.0
- Calories from Fat 5
- Total Fat 0.5 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 796.9 mg
- Total Carbohydrate 91.0 g
- Dietary Fiber 8.6 g
- Sugars 33.6 g
- Protein 6.7 g