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Barbecue Potato Kabobs

Barbecue Potato Kabobs

Time: 25 mins


  • 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 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.


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