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."
photo by 2Bleu photo by 2Bleu
photo by 2Bleu
photo by Realtor by day, Chef by night photo by Realtor by day, Chef by night
photo by Realtor by day, Chef by night photo by Realtor by day, Chef by night
photo by Realtor by day, Chef by night photo by Realtor by day, Chef by night
photo by 2Bleu photo by 2Bleu
Ready In:




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

Questions & Replies

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  1. bmcnichol
    These were good and easy to make. I followed the recipe as written and we all enjoyed them. Made them for our picnic today.
  2. weekend cooker
    Great nice dinner ! Though I left out the onion made these as posted. The seasoning was nice and flavorful. Went well with some sirloin steaks. Good idea this recipe was. Will make again. Made for PRMR tag.
  3. Realtor by day, Chef by night
    Yum, yum, we loved these! My little girl really liked the pineapple this way. I used baby red skinned potatoes and cut them in half. They were a little bit hard to get on the skewer. I'm sure that the canned potatoes would have been easier but I just love those baby reds! The skewers looked really colorful and pretty at the table, too. Thanks for the great tip you gave about using the tin foil on the ends of the skewers. It worked like a charm. The ends still got black but they didn't get all burnt up like they usually do. Thanks foodtvfan! I will be keeping this one for frequent use.
  4. 2Bleu
    Sweet and savory! I was a little worried that canned potatoes might be too soft to stay on the skewers, but I kept true to the recipe and it worked out just fine. We enjoyed the uniqueness of sweet pineapple with savory potatoes and the spices were just right (I used fresh thyme). Thanks for sharing the recipe. :)
  5. Mandy
    I made these alternating potatoes with capsicum, onion & tomato. I loved the seasoning on these but found that the capsicum & onion didn't cook as quickly as the potatoes & tomato. Next time I make these I'm going to make them with just the potatoes & seasoning. Great idea, thankyou!


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