Grilled Potato Kabobs Recipes
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
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
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
GRILLED SWEET POTATO SKEWERS
Steps:
- Place all of the sweet potato chunks in a large microwaveable bowl. Cover with plastic wrap and microwave for three minutes. Remove from the microwave, stir, recover with plastic wrap and microwave 2-3 minutes more, until the sweet potatoes are just tender enough to thread on skewers (but not overly soft - they will cook through on the grill).
- Thread 5-6 pieces of sweet potato on each skewer. Place all the skewers on a rimmed baking sheet and drizzle with 1-2 tablespoons of olive oil, rolling the skewers back and forth to evenly distribute the oil. Sprinkle the skewers with salt and pepper.
- Preheat a charcoal or gas grill to medium or medium-high heat. Grill the sweet potato skewers, flipping every 5-6 minutes, for a total of about 20 minutes, until the sweet potatoes are tender. If desired, finish the hot sweet potatoes off with a quick brush of olive oil mixed with a little salt.
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- Place the potatoes in a large pot and cover with water. Place over high heat and bring to a boil. Boil until the potatoes are tender, about 8 minutes. Drain and allow to cool.
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- In large microwavable bowl, mix quartered potatoes and water. Cover; microwave on High 8 to 10 minutes, stirring once, until just tender when pierced with a knife. Carefully uncover and drain; set aside to cool.
- In large bowl, mix 1/4 cup olive oil, the barbecue seasoning and 1 teaspoon salt. Add potatoes and onion; toss to coat. On each of 4 skewers, alternately thread potatoes and onion, leaving 1/4-inch space between each piece. In same bowl, place chicken; toss with remaining oil and seasoning in bowl. On remaining 4 skewers, thread chicken.
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- Scrub potatoes, cut in half if larger than 1 inch in diamter and boil or microwave until just tender (and can be pierced with a fork). Drain.
- In a large bowl, place the oil and lemon juice. Grate the lemon zest, squeeze the lemon, minced the garlic, snip the chives and whisk together with the salt and pepper. Gently toss the potatoes and shallots with the lemon-herb mixture to coat.
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- In a medium bowl, whisk together the oil, vinegar, garlic, salt, pepper, rosemary and oregano. Pour over the steak and mushrooms. Cover and refrigerate for at least 2 hours.
- Meanwhile, boil the potatoes in a large pot of salted water until just tender, about 8-10 minutes. Drain and cool slightly.
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Estimated Reading Time 2 mins
- Soak bamboo/wood skewers for at least 30 minutes in water. Or invest in some metal skewers so you don’t have to.
- Cook potatoes in boiling water or microwave and place into a medium sized bowl* until fork tender.
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Estimated Reading Time 3 mins
- Combine the first 10 ingredients in a large bowl. Add the chicken and toss to coat. Refrigerate for at least an hour, or overnight.
- Heat grill on high for 15 minutes with the lid closed. Turn heat down to medium and open the lid. Tightly fold a paper towel into a square and dip in oil. Use the heavily soaked paper towel and brush the rack to oil it. This will prevent the chicken from sticking.
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- Wash potatoes. In a medium saucepan cook the potatoes, covered, in a small amount of boiling salted water for 12 to 15 minutes or until tender. Drain and cool slightly.
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- Cut potatoes into 1 1/2-inch (3 1/2-cm) cubes. Tread onto skewers, leaving some space in between each potato cube.
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