Barbecue Potato Kabobs

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• wooden skewer
• 1 green pepper, cut into 1-1/2 squares
• 1 (19 ounce) can whole potatoes, drained
• 1/2 sweet onion, cut into chunks
• 1 (14 ounce) can pineapple chunks, no sugar added
• vegetable oil or olive oil
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/8 teaspoon garlic powder
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

Recipe

• 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.