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    You are in: Home / Low-cholesterol / Potato Shish Kebabs Recipe
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    Potato Shish Kebabs

    Total Time:

    Prep Time:

    Cook Time:

    22 mins

    10 mins

    12 mins

    Cookgirl's Note:

    From www.melissas.com. Tasty vegetarian kebabs! Substitute another favorite herb if you wish.

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    Ingredients:

    Yield:

    kabobs

    Units: US | Metric

    • 6 baby dutch yellow potatoes, unpeeled, scrubbed and cut in half depending on size
    • 12 -16 grape tomatoes, left whole
    • 12 white pearl onions, peeled

    Dressing

    Directions:

    1. 1
      NOTE: Choose potatoes of uniform size for even broiling. You want the potatoes to be roughly the same size as the onions and tomatoes.
    2. 2
      To remove peel from pearl onions, in a heat proof bowl, pour boiling water over pearl onions and let soak 15-20 minutes. Drain and peel.
    3. 3
      Boil potatoes in a large pot for approximately 15 minutes or until tender but slightly firm when pierced with a fork.
    4. 4
      Preheat broiler or grill.
    5. 5
      Arrange the partially cooked potatoes, tomatoes and pearl onions alternately on skewers. (If using bamboo skewers, soak in water for 15 minutes first).
    6. 6
      In a small bowl combine the olive oil, dried herb of choice, salt and pepper. Using a pastry brush, apply the dressing onto the vegetables.
    7. 7
      Broil or grill kebabs approximately 12 minutes, turning occasionally to brown evenly on all sides.

    Ratings & Reviews:

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    Nutritional Facts for Potato Shish Kebabs

    Serving Size: 1 (2182 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 365.0
     
    Calories from Fat 66
    18%
    Total Fat 7.3 g
    11%
    Saturated Fat 1.0 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 29.0 mg
    1%
    Total Carbohydrate 69.6 g
    23%
    Dietary Fiber 10.6 g
    42%
    Sugars 10.8 g
    43%
    Protein 7.3 g
    14%

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