Artichoke-Potato Kebabs on the Grill

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.