Barbecue Potato Kabobs

Barbecue Potato Kabobs

Time: 25 mins

Ingredients

• 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

Directions

• 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.