Barbecue Potato Kabobs: A Taste of Summer on a Stick

I still remember the smoky aroma wafting from my grandfather’s barbecue on summer evenings. He was the king of the grill, always experimenting with different flavors and techniques. One summer, his creation that truly stole the show was barbecue potato kabobs. The sweet and savory combination of tender potatoes, charred peppers, and juicy pineapple, all kissed with a smoky barbecue essence, was pure magic. It wasn’t just a meal; it was a memory in the making, a taste of sunshine and family gathered around the warm glow of the grill. These kabobs became a staple, a symbol of those cherished summer moments, and I’m thrilled to share this simple, yet delightful recipe with you.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 5-6 minutes
• Total Time: 30-31 minutes
• Servings: 2-3
• Yield: Varies based on skewer size
• Dietary Type: Vegetarian, Gluten-Free (check barbecue sauce ingredients)

Ingredients

• 1 green pepper, cut into 1-1/2 inch squares
• 1/2 (19 ounce) can whole white potatoes, drained
• 1 sweet onion, cut into chunks
• 1 (14 ounce) can pineapple chunks, no sugar added
• Vegetable oil or olive oil
• Wooden skewers

Seasoning:

• 1/4 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/8 teaspoon garlic powder
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

Equipment Needed

• Wooden skewers
• Glass casserole dish (for soaking skewers)
• Small bowl (for seasoning)
• Grill or broiler
• Foil paper

Instructions

1. Begin by preparing the wooden skewers. Submerge them in water for at least an hour before using. I find laying them flat in a glass casserole dish and covering them completely with water works perfectly. This crucial step helps prevent the skewers from burning on the grill.

2. Now it’s time to assemble the kabobs. Thread the ingredients onto the skewers in the following order: a piece of green pepper, one canned potato, one chunk of onion, and one chunk of pineapple. Repeat this pattern until the skewer is full, ending with a piece of green pepper.

3. Continue skewering the remaining ingredients until everything is used up. Don’t worry if you have a few leftover pieces. Create a separate skewer to use them up, ensuring nothing goes to waste.

4. To further protect the skewers from burning on the grill, cover any exposed wooden ends with foil paper. This simple trick can make a big difference.

5. Lightly brush each kebab on all sides with vegetable oil or olive oil. This adds flavor, helps the seasonings adhere, and prevents the vegetables from sticking to the grill.

6. In a small bowl, combine the dried basil, dried thyme, garlic powder, salt, and pepper. This simple seasoning mix adds a burst of flavor to the kabobs.

7. Sprinkle the seasoning mix generously over the kabobs, ensuring all sides are coated evenly.

8. Grill or broil the kabobs over medium heat until heated through and slightly charred, about 5 to 6 minutes, or until done to your liking. Keep a close eye on them, rotating frequently to prevent burning and ensure even cooking. The potatoes should be heated through and slightly browned, and the peppers should be tender-crisp.

Expert Tips & Tricks

• Soaking the Skewers is Key: Don’t skip soaking the wooden skewers! It’s essential to prevent them from catching fire on the grill. If you’re short on time, even a 30-minute soak is better than nothing.
• Parboil Potatoes for Extra Tenderness: For an even softer potato, you can parboil the canned potatoes for a few minutes before adding them to the kabobs. Just be careful not to overcook them, or they will fall apart.
• Customize Your Seasoning: Feel free to adjust the seasoning to your liking. Smoked paprika, chili powder, or onion powder would be delicious additions.
• Add a Touch of Sweetness: Brush the kabobs with a little barbecue sauce during the last minute of grilling for a sticky, sweet glaze.
• Don’t Overcrowd the Grill: Make sure there’s enough space between the kabobs on the grill so they cook evenly.
• Check for Doneness: Use a fork to test the doneness of the potatoes. They should be easily pierced and heated through.

Serving & Storage Suggestions

These barbecue potato kabobs are fantastic served hot off the grill as a side dish or even as a light meal. They pair perfectly with grilled chicken, fish, or burgers. For a vegetarian feast, serve them alongside a fresh salad and some grilled corn on the cob.

Leftover kabobs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can microwave them, but the best way is to broil them in the oven for a few minutes until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	378 kcal	N/A
Calories from Fat	5g	1%
Total Fat	0.6 g	0%
Saturated Fat	0.1 g	0%
Cholesterol	0 mg	0%
Sodium	797 mg	33%
Total Carbohydrate	91.1 g	30%
Dietary Fiber	8.6 g	34%
Sugars	33.6 g	N/A
Protein	6.8 g	13%

Note: Percent Daily Values are based on a 2,000 calorie diet.

Variations & Substitutions

• Spice it Up: Add a pinch of red pepper flakes to the seasoning mix for a little heat.
• Use Different Vegetables: Feel free to substitute other vegetables such as zucchini, cherry tomatoes, or mushrooms.
• Add Meat: For a heartier kabob, add chunks of cooked sausage, chicken, or shrimp.
• Fresh Pineapple: Instead of canned pineapple, use fresh pineapple chunks for a sweeter, more vibrant flavor.
• Sweet Potatoes: Substitute sweet potatoes for white potatoes for a different flavor profile and added nutrients. Cut them into similar sized chunks and consider parboiling them slightly longer than the white potatoes.
• Gluten-Free: Ensure your barbecue sauce (if using) is gluten-free.

FAQs (Frequently Asked Questions)

Q: Can I make these kabobs ahead of time?
A: Yes, you can assemble the kabobs a few hours in advance. Store them covered in the refrigerator until you’re ready to grill or broil them.

Q: Do I have to use canned potatoes?
A: No, you can use parboiled chunks of new potatoes (red or white with skins on) until barely tender. Just be sure to cut them into similar sized pieces as the canned potatoes.

Q: Can I bake these in the oven?
A: Absolutely! Bake them at 375°F (190°C) for about 20-25 minutes, or until the potatoes are tender and slightly browned, flipping halfway through.

Q: What if I don’t have all the seasonings listed?
A: Don’t worry! Use whatever seasonings you have on hand. A simple blend of salt, pepper, garlic powder, and paprika will work well.

Q: How do I prevent the vegetables from sticking to the grill?
A: Make sure to lightly brush the kabobs with oil before grilling, and keep the grill grates clean. You can also use a grill mat to prevent sticking.

Final Thoughts

I hope these barbecue potato kabobs bring as much joy to your table as they have to mine. It’s a simple, versatile recipe that’s perfect for summer cookouts or a quick weeknight meal. Don’t be afraid to get creative with the ingredients and make it your own. And please, share your feedback and any variations you try – I’d love to hear how they turned out! Pair these kabobs with a refreshing glass of iced tea or lemonade for the ultimate summer experience. Happy grilling!