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.

• Ready In: 25 mins
• Serves: 2-3

Ingredients

•  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

• SEASONING

• 1⁄4 teaspoon dried basil
• 1⁄4 teaspoon dried thyme
• 1⁄8 teaspoon garlic powder
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon pepper

Directions

1. Prepare 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).
2. Skewer 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.
3. Repeat skewering until ingredients are used up.
4. Skewer odd leftover pieces on a skewer too.
5. After skewering, cover any open wooden ends that are showing with foil paper before barbecuing, to prevent the wood from burning.
6. Lightly brush each kebab on all sides with vegetable or olive oil.
7. Mix seasonings together and sprinkle over kebabs.
8. Grill or broil over medium heat until heated through, about 5 or 6 minutes or until done to your taste.