Ingredients for Barbecue Potato Kabobs
- 8-10 wooden skewers
- 1 large green pepper, cut into 1-inch chunks
- 2 lbs new potatoes (small white potatoes), or 2 (15 ounce) cans whole potatoes, drained
- 1 large sweet onion, cut into 1-inch chunks
- 1 (20 ounce) can pineapple chunks, drained
- 1 tablespoon vegetable oil or olive oil
- not used in recipe
- not used in recipe
- not used in recipe
- not used in recipe
- not used in recipe
- 1 tablespoon favorite BBQ seasoning
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How to Make Barbecue Potato Kabobs
- Soak wooden skewers in water for at least 1 hour to prevent burning.
- Prepare the potatoes: If using canned potatoes, drain well. If using fresh new potatoes, parboil until barely tender (about 5-7 minutes). Cut into 1-inch chunks.
- Cut green pepper, sweet onion, and pineapple into 1-inch chunks.
- Assemble the kebabs: Thread one piece each of green pepper, potato, onion, and pineapple onto each skewer, repeating until the skewer is full. End with a piece of green pepper.
- Repeat step 4 until all ingredients are used. Thread any leftover pieces onto a separate skewer.
- Cover exposed wooden ends of skewers with aluminum foil to prevent burning during grilling.
- Lightly brush each kebab with 1 teaspoon of vegetable or olive oil.
- In a small bowl, mix together 1 tablespoon of your favorite BBQ seasoning (see tip below). Sprinkle evenly over the kebabs.
- Grill or broil over medium heat for 5-6 minutes per side, or until the potatoes are tender and slightly browned and heated through.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
134g
Fat
0g
Carbs
30g
