Potato Shish Kebabs in the Oven Potato Shish Kebabs in the Oven

Potato Shish Kebabs in the Oven

Shish kebabs with potatoes are so easily customized, you can easily make some for your meat eating guests, and some for your vegetarian guests!

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Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Savory Herb

Savory Herb

Where To Buy

Preparation

Combine all the marinade ingredients in a small mixing bowl. Set aside.

Remove stem and core from peppers and cut into large 1×1-inch pieces. Slice mushrooms in half. Slice zucchini about ¼-½ inch thick. Cut onion so large chunks hold together (easier to skewer.) Place into a large mixing bowl.

Slice tofu and chicken into even-sized portions (tofu was about 1×1-inch and the chicken was about 2×2-inch.) Place into separate mixing bowls.

Add a couple of tablespoons of marinade to the veggies with salt and pepper. Divide the rest of the marinade evenly between the chicken and tofu. Cover each bowl and allow to sit in the fridge overnight.

Preheat oven to 450°F. Line two baking sheets with aluminum foil or silicone mats.

Follow the directions on the microwave ready packages (five minutes.) Or, if using a 1 1/2 lbs bag of Creamer potatoes, poke some knife holes into the potatoes, place onto a plate, and microwave for 5 to 8 minutes on high heat.

Assemble kabobs by placing meat or tofu, followed by a mix of veggies and potatoes. Continue to do this until nothing remains (make sure to do the tofu ones first so you can do not contaminate any of the veggies and such with the chicken.)

Spread out evenly onto the baking sheets. Cook the tofu ones for 15 to 18 minutes. The chicken ones will need anywhere from 15 to 25 minutes, depending on the size of your meat. Make sure to flip the meat ones halfway through!

Alternative grill preparation- preheat your grill on high and follow the same cooking times as above and be sure to flip half way through.

Grill tip: If you are using wooden skewers, be sure to soak for a half an hour beforehand to avoid burning.

Step 1 out of 10

Combine all the marinade ingredients in a small mixing bowl. Set aside.

Step 2 out of 10

Remove stem and core from peppers and cut into large 1×1-inch pieces. Slice mushrooms in half. Slice zucchini about ¼-½ inch thick. Cut onion so large chunks hold together (easier to skewer.) Place into a large mixing bowl.

Step 3 out of 10

Slice tofu and chicken into even-sized portions (tofu was about 1×1-inch and the chicken was about 2×2-inch.) Place into separate mixing bowls.

Step 4 out of 10

Add a couple of tablespoons of marinade to the veggies with salt and pepper. Divide the rest of the marinade evenly between the chicken and tofu. Cover each bowl and allow to sit in the fridge overnight.

Step 5 out of 10

Preheat oven to 450°F. Line two baking sheets with aluminum foil or silicone mats.

Step 6 out of 10

Follow the directions on the microwave ready packages (five minutes.) Or, if using a 1 1/2 lbs bag of Creamer potatoes, poke some knife holes into the potatoes, place onto a plate, and microwave for 5 to 8 minutes on high heat.

Step 7 out of 10

Assemble kabobs by placing meat or tofu, followed by a mix of veggies and potatoes. Continue to do this until nothing remains (make sure to do the tofu ones first so you can do not contaminate any of the veggies and such with the chicken.)

Step 8 out of 10

Spread out evenly onto the baking sheets. Cook the tofu ones for 15 to 18 minutes. The chicken ones will need anywhere from 15 to 25 minutes, depending on the size of your meat. Make sure to flip the meat ones halfway through!

Step 9 out of 10

Alternative grill preparation- preheat your grill on high and follow the same cooking times as above and be sure to flip half way through.

Step 10 out of 10

Grill tip: If you are using wooden skewers, be sure to soak for a half an hour beforehand to avoid burning.

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