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Categories:
wooden skewer green pepper white potatoes sweet onion pineapple vegetable oil basil thyme garlic salt pepper
Viewed: 87 - Published at: 5 years agoIngredients
- wooden skewer
- 1 green pepper, cut into 1-1/2 squares
- 1 (19 ounce) can whole white potatoes, drained
- 1/2 sweet onion, cut into chunks
- 1 (14 ounce) can pineapple chunks, no sugar added
- vegetable oil or olive oil
- SEASONING
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/8 teaspoon garlic powder
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Method
- 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).
- 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.
- Repeat skewering until ingredients are used up.
- Skewer odd leftover pieces on a skewer too.
- After skewering, cover any open wooden ends that are showing with foil paper before barbecuing, to prevent the wood from burning.
- Lightly brush each kebab on all sides with vegetable or olive oil.
- Mix seasonings together and sprinkle over kebabs.
- Grill or broil over medium heat until heated through, about 5 or 6 minutes or until done to your taste.
