Roasted Potato Kabobs Recipes

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MEAT 'N' POTATO KABOBS



Meat 'n' Potato Kabobs image

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

1 pound beef top sirloin steak, cut into 1-inch cubes
1-1/2 teaspoons steak seasoning, divided
1 garlic clove, minced
1 cup cola
3 small red potatoes (about 8 ounces), cubed
1 tablespoon water
1 cup cherry tomatoes
1 medium sweet orange pepper, cut into 1-inch pieces
1 teaspoon canola oil
1 cup pineapple chunks

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

EASY ROASTED POTATOES



Easy Roasted Potatoes image

Roasted potatoes are an easy, delicious side dish especially when roasted alongside your chicken or beef or pork roast.

Provided by McCormick Spice

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 55m

Yield 6

Number Of Ingredients 6

1 teaspoon McCormick® Dill Weed
1 teaspoon McCormick® Garlic Powder
½ teaspoon salt
¼ teaspoon McCormick® Black Pepper, Coarse Ground
2 pounds red potatoes, cut into wedges
1 tablespoon olive oil

Steps:

  • Preheat oven to 400 degrees F. Mix dill weed, garlic powder, salt and pepper in small bowl. Set aside.
  • Toss potatoes with oil in large bowl. Sprinkle seasoning mixture over potatoes; toss to coat.
  • Spread potatoes in single layer on foil-lined 15x10x1-inch baking pan.
  • Bake 40 minutes or until potatoes are tender and golden brown.

Nutrition Facts : Calories 128.1 calories, Carbohydrate 24.6 g, Fat 2.5 g, Fiber 2.7 g, Protein 3 g, SaturatedFat 0.4 g, Sodium 203.4 mg, Sugar 1.6 g

SPICY IMITATION CRAB SHISH KABOBS WITH ROASTED POTATOES



Spicy Imitation Crab Shish Kabobs With Roasted Potatoes image

A tasty, creative, and inexpensive meal. This works for imitation crab meat, which is easily separated into small pieces. Feel free to use any vegetables that are quick to cook. The oil keeps the imitation crab from burning and the remaining marinade (which is fine, since the imitation crab is precooked) is used for the potatoes.

Provided by Pillsbury Dough Girl

Categories     Crab

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

4 medium potatoes
1 gallon ziploc bag (optional)
1/4 cup oil
1/4 cup melted butter or 1/4 cup margarine
1/4 cup lemon juice
1/4 cup water
1 teaspoon fresh ground pepper
2 teaspoons salt
1 1/2 tablespoons garlic powder
1/4 cup parmesan cheese
cayenne pepper, for heat (optional)
16 ounces imitation crabmeat, separated
1 (8 ounce) package baby tomatoes
1/2 medium onion
2 medium zucchini

Steps:

  • Soak 12 wooden skewers in a shallow pan with something on top to keep them under water.
  • Peel and cut the potatoes into 3/4-1 inch cubes. Cut the onion into squares and slice the zucchini.
  • In a gallon Ziploc bag or bowl, combine the oil, butter or margarine, lemon juice, water, pepper, salt, garlic powder, parmesan cheese, and cayenne pepper, if using. Toss to mix.
  • Add the last four ingredients to the bag and toss to coat.
  • Heat the coals if using them, since it takes 15 minutes before the coals are ready.
  • Drain the water from the wooden skewers and assemble with imitation crab, onion, tomatoes and zucchini.
  • Place the potatoes in the Ziploc bag or bowl with the remaining marinade. Coat the potato pieces.
  • Wrap the covered potatoes in tin foil and place on the heated grill 20-30 minutes or until cooked through.
  • Grill the shish kabobs until the vegetables are cooked through.
  • Serve and enjoy!

Nutrition Facts : Calories 576, Fat 28.9, SaturatedFat 10.6, Cholesterol 58.6, Sodium 2319.6, Carbohydrate 59.9, Fiber 7.2, Sugar 6.7, Protein 22.9

ROASTED POTATO KABOBS



Roasted Potato Kabobs image

Make and share this Roasted Potato Kabobs recipe from Food.com.

Provided by Annacia

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/2 lbs small potatoes, such as purple Dutch yellow, fingerlings, new reds
2 tablespoons butter or 2 tablespoons margarine, melted
2 tablespoons olive oil
2 tablespoons snipped fresh thyme
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

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.

Nutrition Facts : Calories 231.3, Fat 12.7, SaturatedFat 4.6, Cholesterol 15.3, Sodium 342.1, Carbohydrate 27.1, Fiber 4.3, Sugar 2, Protein 3

MINI SHRIMP & SWEET POTATO KABOBS



Mini Shrimp & Sweet Potato Kabobs image

Roasted sweet potatoes and marinated shrimp combine for a delicious party starter-especially when you thread them onto skewers and pop them on the grill!-Paul Wargaski, Chicago, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 1 dozen.

Number Of Ingredients 8

2 medium sweet potatoes (about 1-1/4 pounds)
2 tablespoons plus 1/4 cup olive oil, divided
1-1/2 teaspoons minced fresh rosemary
1 teaspoon chili powder, divided
3 tablespoons lemon juice
12 uncooked jumbo shrimp (about 3/4 lb.), peeled and deveined
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 400°. Peel and cut potatoes into 1-inch cubes (about 24 cubes). Toss with 2 tablespoons oil, rosemary and 1/2 teaspoon chili powder. Transfer to a greased 15x10x1-in. baking pan. Roast 20-25 minutes or until almost tender, stirring occasionally. Cool slightly., Meanwhile, in a small bowl, whisk lemon juice and the remaining oil and chili powder until blended. Reserve 2 tablespoons marinade for basting. Add shrimp to remaining marinade and toss to coat. Refrigerate, covered, 20 minutes., On each of 12 soaked wooden appetizer skewers, thread sweet potato and shrimp. Brush reserved marinade over kabobs; sprinkle with salt and pepper., Grill, covered, over medium heat or broil 4 in. from heat 3-4 minutes on each side or until shrimp turn pink.

Nutrition Facts :

PAN ROAST POTATOES RECIPE



Pan roast potatoes recipe image

Perfectly crisp and temptingly golden, these pan roast potatoes are quick and easy to throw together. This stove stop version requires no par boiling.

Provided by Rosie Hopegood

Yield Serves: 4-6

Number Of Ingredients 4

600g waxy potatoes
3 garlic cloves
Extra virgin olive oil
2tbsp rosemary leaves

Steps:

  • Cut the potatoes into 2cm cubes. Chop the rosemary. Peel and cut the garlic cloves in half.
  • Heat a thick-bottomed pan with a lid on hob. Add enough olive oil to cover the bottom. When very hot, add the potatoes, rosemary and garlic, season generously and cover.
  • Cook over a medium high heat, shaking the pan to prevent them from sticking. Make sure the potatoes are turned over regularly so they become crisp and brown on all sides. This will take 15 minutes. A great side dish for any meal.

Nutrition Facts : @context https

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