MD Potato and Pepper Kabob

Potato and Pepper Kabob


1 ½  Pounds sweet potatoes (yams)

1  Pound small white potatoes

¼  Cup olive oil

2  Tablespoons minced fresh parsley

¼  Tablespoon cayenne pepper

1  Red bell pepper, cored and cut into chunks

1  Green bell pepper, cored and cut into chunks

Salt and pepper to taste


Peel the sweet and white potatoes, and cut into 2-inch chunks. Place the potato chunks in a 2-quart casserole dish along with ½ cup water. Cover and microwave for 12 to 15 minutes, or until the potatoes are almost done; drain. In a small bowl, whisk together the olive oil, parsley, cayenne, salt, and pepper. Pour over the potatoes, mixing to coat. Thread the potatoes and bell peppers onto skewers, alternating between sweet and white potatoes and colored peppers. When ready to serve, prepare a medium-hot grill. Grill the kabobs, turning frequently, for 15 to 20 minutes, or until a nice brown crust forms. 

Serving Size:  8 servings

Cook Time: 30 minutes