Barbecue Potato Kabobs
photo by 2Bleu
- Ready In:
- 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
- 1⁄4 teaspoon dried basil
- 1⁄4 teaspoon dried thyme
- 1⁄8 teaspoon garlic powder
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon pepper
- 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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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.
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. :)
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