Ingredients40 m servings 290 cals
- Preheat grill for medium heat and lightly oil the grate.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until nearly tender, about 10 minutes. Drain and cut in quarters.
- Thread 4 shrimp onto skewers, piercing each shrimp near the head and tail, alternating with potato, onion, and tomato chunks; repeat with remaining skewers. Arrange skewers on a platter and coat with olive oil. Season with salt and black pepper.
- Cook skewers on preheated grill until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 10 minutes.
Per Serving: 290 calories; 15 g fat; 22.6 g carbohydrates; 16.6 g protein; 128 mg cholesterol; 738 mg sodium. Full nutrition
ReviewsRead all reviews 7
Wonderful flavors and colors! We added yellow squash and used a little blackening spice after brushing the kabobs with olive oil. We also used precooked shrimp which cuts the cooking time in hal...
It was an awesome meal! The only thing that I changed was instead of adding potato we put a naan bread , some Spanish rice and some bbq pinapppe with cinnamon. Delicious !!
It was great ,the only thing I changed was ,I put the shrimp on a separate kabobs ,because they cook faster than the veggies then put them all together. Work great