MEAT 'N' POTATO KABOBS
They're summery, but these kabobs really stick to your ribs. A microwave makes quick work of cooking the potatoes, so grilling is done in a flash. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle beef with 1 teaspoon steak seasoning and garlic. Place cola in a large bowl. Add beef; toss to coat. Set aside., Place potatoes and water in a microwave-safe bowl. Microwave, covered, on high just until tender, 4-5 minutes; drain. Return to bowl. Add tomatoes, pepper, oil and remaining steak seasoning; gently toss to coat., Drain beef, discarding marinade. On 8 metal or soaked wooden skewers, alternately thread beef, vegetables and pineapple. Grill, covered, over medium heat or broil 4 in. from heat until beef reaches desired doneness and pepper is crisp-tender, 6-8 minutes, turning occasionally.
Nutrition Facts : Calories 279 calories, Fat 6g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 321mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
GRILLED BABY POTATO KABOBS
These yummy little potatoes can be made ahead. Just cover and refrigerate the mixture in the bowl until grilling time. You can use either white or red potatoes or mix the two for a more colorful presentation.
Provided by Marie
Categories Potato
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Place potatoes in salted water to cover in large sauce pot.
- Boil until potatoes are tender, about 10 to 12 minutes.
- Drain and transfer potatoes to large bowl.
- Toss with oil, garlic, thyme and pepper.
- Preheat grill.
- Thread potatoes evenly on 6 metal skewers.
- Grill for about 9 minutes, turning every 3 minutes and brushing with oil mixture until evenly browned.
Nutrition Facts : Calories 244.5, Fat 9.3, SaturatedFat 1.3, Sodium 14, Carbohydrate 36.5, Fiber 3.9, Sugar 2.3, Protein 4.4
BBQ CHICKEN KABOBS WITH POTATOES AND SUMMER SQUASH
These skewers of grilled chicken breast, squash, and potato are flavored with a fiery barbecue sauce. The potatoes need to be parboiled so they will be done at the same time as the chicken.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 8
Number Of Ingredients 8
Steps:
- Place chicken in a large bowl. Add barbecue sauce; toss. Cover, and refrigerate for at least 30 minutes or overnight.
- Place the water in a large saucepan. Add 1 tablespoon salt and potatoes. Bring to a boil over high heat. Reduce heat; simmer until potatoes are almost tender when pierced with a knife, about 10 minutes. Do not overcook. Drain; halve. Set aside.
- Thread 4 cubes of chicken, alternating with potatoes and squash, on each of 8 skewers. Gently brush vegetables with a little olive oil. Season with remaining 1/2 tablespoon salt and the pepper.
- Arrange skewers, off direct heat, on a medium-hot grill. Grill, rotating skewers and brushing with olive oil as necessary to prevent sticking, until cooked through, about 12 minutes depending on heat of grill. Vegetables should be soft and slightly charred. Serve with choice of condiments.
SKEWERED GRILLED POTATOES
New potatoes coated in a rosemary and garlic marinade then skewered and grilled.
Provided by kimberlyj
Categories Side Dish Potato Side Dish Recipes
Time 1h40m
Yield 8
Number Of Ingredients 7
Steps:
- Place potatoes and water in a microwave safe bowl. Cook potatoes in microwave on high until just tender, about 15 minutes, stirring half-way through. Drain potatoes and allow to steam for a few minutes to dry.
- In a large bowl, stir together mayonnaise, wine, rosemary, and garlic powder. Mix in drained potatoes and toss to coat. Marinate, covered, in the refrigerator for 1 hour.
- Preheat an outdoor grill for high heat and lightly oil grate.
- Remove potatoes from marinade, and skewer. Grill, covered, for 6 to 8 minutes, brushing occasionally with marinade, turning half-way through. Remove potatoes from skewers and serve hot.
Nutrition Facts : Calories 136.6 calories, Carbohydrate 19.9 g, Cholesterol 5.3 mg, Fat 5.2 g, Fiber 2.1 g, Protein 2.4 g, SaturatedFat 0.8 g, Sodium 108.8 mg, Sugar 1.9 g
BARBECUE POTATO KABOBS
A nice combination of seasoned potatoes, green pepper, sweet onion, and pineapple chunks. This recipe calls for canned whole potatoes, drained. Substitute parboiled chunks of new potatoes (red or white with skins on) until barely tender, if you like. Fresh pineapple chunks would be great if available. Adjust seasonings to taste. You can mix up a batch of the seasoning mix and keep it on hand in an empty spice shaker bottle. Cook the kebabs on the barbecue in the summer or broil them in the oven in the cooler weather.
Provided by foodtvfan
Categories Potato
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 378, Fat 0.6, SaturatedFat 0.1, Sodium 797, Carbohydrate 91.1, Fiber 8.6, Sugar 33.6, Protein 6.8
GRILLED POTATO KABOBS
Make these Grilled Potato Kabobs at your next cookout! Marinate these kabobs in a tangy dressing, and then grill them until they're golden brown.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Place potatoes in microwaveable casserole. Add water; cover with lid. Microwave on HIGH 10 to 12 min. or just until potatoes are tender, stirring after 8 min. Drain.
- Mix all remaining ingredients except cheese until blended. Add potatoes; mix lightly. Refrigerate 1 hour to marinate.
- Heat greased grill to medium heat. Drain potatoes, reserving marinade. Thread potatoes onto 8 small metal skewers; brush with reserved marinade.
- Grill 8 to 10 min. or until potatoes are tender and golden brown, turning after 5 min. Transfer kabobs to platter; sprinkle with cheese.
Nutrition Facts : Calories 140, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
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