Grilled Potato Kabobs Food

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.

GRILLED POTATO KABOBS

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.

STEAK AND POTATO KEBABS

Steps:

• Preheat a grill to medium high and brush the grates with vegetable oil. Put the potatoes in a microwave-safe bowl, cover and microwave until just tender, about 5 minutes. Toss the beef with the olive oil in a large bowl and season with salt and pepper. Thread the beef, potatoes and asparagus onto eight 10-inch skewers.
• Combine the ketchup, mustard, vinegar, 2 tablespoons water, the Worcestershire sauce, steak sauce and red pepper flakes in a small bowl. Grill the kebabs, turning occasionally, until marked, about 6 minutes for medium rare. Serve with the sauce.

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.

GRILLED VEGETABLE KABOBS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Combine Italian seasoning, basil, paprika, and black pepper in a mixing bowl. Add olive oil and stir marinade well. Add squash, zucchini, onions, and tomatoes and let marinate for 5 minutes.
• Slide vegetables onto wooden or metal skewers, alternating the different types as you go.
• Cook skewers on the bottom rack of the preheated grill, turning every 2 minutes, until vegetables are tender, 6 to 8 minutes total.

GRILLED HERBED POTATO KABOBS

Steps:

• Prick potatoes with fork; place in 3-qt. microwaveable casserole. Add water; cover with lid. Microwave on HIGH 10 min. (Potatoes should not be cooked until tender.) Drain; rinse with cold water. Cool.
• Cut potatoes into quarters; place in large bowl. Mix mayo, dressing mix, vinegar and pepper until blended. Add to potatoes; mix lightly. Refrigerate 1 hour.
• Heat greased grill to medium heat. Thread potatoes onto 8 small metal skewers; brush with any mayo mixture remaining in bowl.
• Grill 8 to 10 min. or until potatoes are tender and golden brown, turning after 5 min. Transfer to platter; sprinkle with cheese.

GRILLED BABY POTATO KABOBS

Steps:

• Using a fork, poke a few holes in each potato half.
• Place in a large sealable plastic bag and add oil, lemon juice, garlic, oregano, thyme, bay leaves and salt and pepper to taste. Marinate for 20 minutes in fridge.
• Thread on thin metal or bamboo skewers (soak bamboo skewers in water for 30 minutes first) with the flat sides of the potatoes all facing the same way.
• Preheat greased grill to medium. Place potato skewers flat side down on grill. Leaving lid up to watch for flareups, cook for 20 -25 minutes or till golden brown and cooked through.
• Brush with butter and season to taste before serving.

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.

STEAK AND POTATOES SHISH KABOBS

Steps:

• In a large gallon-sized resealable bag, combine all marinade ingredients. Add steak pieces to marinade and seal bag closed. Marinate for 4-8 hours (or overnight).
• Microwave fingerling potatoes for 5-6 minutes or until they are soft enough to be pierced with a fork.
• Discard marinade and thread steak, potatoes, peppers, and onion, and bacon onto skewers until all ingredients have been used.
• Grill for 4-5 minutes, then rotate skewers to other side and grill for 4-5 more minutes (or until steak reaches desired doneness).