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 8" long)
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 heart half, a slice of bell pepper, repeat, and end with a potato piece. Repeat with 7 other skewers.
Make sauce by combining mayo, mustard, garlic, dill and salt in a small bowl.
Place kebabs on the grill and brush half the mustard sauce on the tops. Turn over and coat the second side. Grill for 2 - 3 minutes, flip and grill another couple of minutes. Great as a side dish, an appetizer or on its own. Serves 4 - 8.