A great combination with the perfect glaze!
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
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.