Barbecue Potato Kabobs Recipe

Ingredients for Barbecue Potato Kabobs

• Wooden Skewer
• 1 large green bell pepper, cut into 1-inch chunks
• White Potatoes
• 1 large sweet onion, cut into 1-inch chunks
• 1 cup fresh pineapple chunks, or 1 (20 ounce) can pineapple chunks, drained
• Vegetable Oil
• Dried Basil
• Dried Thyme
• Garlic Powder
• Salt
• Pepper

How to Make Barbecue Potato Kabobs

1. Soak wooden skewers in water for at least 1 hour to prevent burning.
2. 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.
3. Cut green pepper, sweet onion, and pineapple into 1-inch chunks.
4. 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.
5. Repeat step 4 until all ingredients are used. Thread any leftover pieces onto a separate skewer.
6. Cover exposed wooden ends of skewers with aluminum foil to prevent burning during grilling.
7. Lightly brush each kebab with 1 teaspoon of vegetable or olive oil.
8. In a small bowl, mix together 1 tablespoon of your favorite BBQ seasoning (see tip below). Sprinkle evenly over the kebabs.
9. Grill or broil over medium heat for 5-6 minutes per side, or until the potatoes are tender and slightly browned and heated through.
10. Serve immediately and enjoy!