back
subscribe
 print
Artichoke-Potato Kebabs on the Grill
          

A great combination with the perfect glaze!


      Ingredients

12 small, golden potatoes, halved

2 cans (14 ounces each) artichoke hearts, drained and halved

2 bell peppers, sliced into 1" strips (about 16 pieces)

8 wooden skewers (about 6" long)

Sauce:

1/2 cup mayonnaise

1/4 cup brown mustard

4 cloves minced garlic

2 tablespoons dried dill weed

1 teaspoon salt


      The Recipe

Place potato halves in a medium bowl with a little water, cover, and microwave about 6 minutes, or until fork tender.

Make kebabs by skewering a piece of potato, an artichoke half, a slice of bell pepper, another potato, another artichoke half, another bell pepper slice and finally, one more potato.  Repeat with 7 other skewers.

Make sauce by combining mayo, mustard, garlic, dill and salt in a small bowl.

Place kebabs on the gril and bruth half the mustard sauce on the top.  Turn over and coat the second side.  Grill for 2 - 3 minutes, turn, and grill another couple of minutes.  Great as a side dish, or all on its own.


 

 

Share |
 
Copyright © by Robin Benzle. All Rights Reserved