This is a great side dish or appetizer to take to a BBQ or summer get together. Most of the work is done in advance so you have more time to visit your friends!
Of course, if you prefer only sweet or only white potatoes you could make them one way. I thought this would please a few different kinds of people.
White and Sweet Potato Kabobs
- About 2lbs. of small red potatoes
- 2 medium-large sweet potatoes
- 1 large onion cut into pieces large enough to skewer
- 2 Tbsp. butter, melted
- 1 Tbsp. olive oil
- Seasonings you like on your potatoes such as seasoned or garlic salts, steak seasoning, Italian seasoning, etc. in amounts you like. I think I used about 1/2 -1 tsp. of each seasoning.
Pre-cook both types of potatoes. If you don’t have small potatoes, just go ahead and cut the potato up in chunks large enough to skewer and stand being skewered. Boil them for about 8 minutes until you can stick a fork in them. Remove from water and let cool to room temperature. Take long skewers and alternate onions, red potatoes and sweet potatoes. Melt butter and add olive oil and seasonings. Using a pastry brush, brush the seasoning mix on potatoes. Reserve the rest to spread on the kabobs while grilling. Set skewers aside at room temp for up to 6 hours or place in fridge until you are ready to grill. Grill over medium-high heat until potatoes and onions brown (this depends on your grill; mine was about 20 minutes). Use reserved seasoning mix to brush on potatoes while flipping at least once. Remove from grill and skewers and serve on a large platter.
These were part of a Father’s Day Feast I made for my family. On the menu:
- Sweet & tangy griddled ham and cheese sandwiches (coming up on the blog)
- White and sweet potato kabobs
- Corn on the cob – click here to see how we grill our corn, different but super juicy!
- Fresh seasoned and sautéed green beans
- Fresh cucumber salad made by my husband – the best cucumber salad IMO, click here for recipe
- Dessert – Donut kabobs (recipe coming up though I forgot to take photos)
We were all very full after the meal!
Here you can see the seasonings I used – McCormick Montreal Steak seasoning, Tony Cachere’s Creole Seasoning, Lawry’s Garlic salt and some generic Italian seasoning mix.
Brush on your taters and set aside. Pack your cooler and games up and get ready for the BBQ!
Here are the kebabs all cooked up. They shrink up a little and the onions brown nicely. I just removed these from the skewers and let the guests scoop up which potato they wanted and if they wanted onions or not. Enjoy this simple, people-pleasing side dish!