Roasted Potato Kabobs Recipes

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.

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.

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!