Roasted Potato Kabobs Recipes

SKEWERED GRILLED POTATOES

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.

GRILLED BABY POTATO KABOBS

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.

MEAT 'N' POTATO KABOBS

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.

ROASTED POTATO KABOBS

Steps:

• Soak four 8-inch wooden skewers in water for 30 minutes.
• Scrub potatoes.
• Cut any large potatoes in half.
• In a large saucepan cook potatoes, uncovered, in boiling salted water to cover for 5 to 10 minutes or until almost tender. Drain.
• Or place potatoes in a microwave-safe bow with 2 tablespoons water, cook covered, on 100 percent power (high) for 5 to 7 minutes or until almost tender.
• Preheat oven to 475 degree F.
• Thread potatoes on the 4 soaked wooden skewers.
• Place kabobs on a baking sheet.
• In a small bowl combine melted butter and olive oil.
• Brush potatoes with butter mixture.
• Sprinkle with thyme, salt, and pepper. Roast, uncovered, for 20 to 25 minutes or until golden brown.