PEI Red-Skin Potato Kebabs

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Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes



  1. Preheat grill to medium-high heat
  2. Quarter each potato and place in a pot of lightly salted, cold water. Bring to a boil, reduce heat and simmer for approximately 10-15 minutes or until a knife inserts with little resistance. Allow potatoes to cool slightly.
  3. While the potatoes are cooking, put the skewers in a dish of warm water to soak for 15 minutes. This step prevents the skewers from burning on the grill.
  4. Mix together the olive oil and basil or rosemary. Set aside.
  5. When the potatoes are done, begin to place the vegetables onto the skewer, alternate the potatoes with the onion/pepper and place a potato on each end.
  6. Brush the assembled kebabs with the herbed oil and season with salt & pepper.
  7. Grill, turning occasionally until the vegetables are tender; approximately 9 to 10 minutes. Brush with the remaining herb oil occasionally.
  8. Serve immediately as a side dish with one of the following dips if desired.
Nutrition Facts
PEI Red-Skin Potato Kebabs
Amount Per Serving
Calories 390 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 4g 20%
Cholesterol 0mg 0%
Total Carbohydrates 33g 11%
Dietary Fiber 4g 16%
Sugars 3g
Protein 4g 8%
Vitamin A 15%
Vitamin C 170%
Calcium 6%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.
Tips & Notes:
  • Toss the kebabs in your favourite vinaigrette after removing them from the grill; serve immediately.

Contributed by Half Your Plate Industry Partner PEI Potatoes

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