Chicken, Potato & Veggie Kebobs

Red, White & Blue Kabobs_Final
  • Yield: 4 servings
  • Prep: 30 minutes
  • Cook: 20 minutes


1/2cup tomato sauce
1/4 cup ketchup
1/4cup brown sugar (not packed)
1tablespoon cider vinegar
1teaspoon garlic powder
1pound blue/purple potatoes, cut into 1-inch chunks
2teaspoons olive oil or grapeseed oil
1/2teaspoon smoked paprika
1/4teaspoon garlic powder
1/4teaspoon onion powder
1/4teaspoon plus 1/8 tsp. each salt and black pepper
1 1/4pounds raw boneless chicken breast, cut into 1-inch cubes
1large onion, cut into 1-inch chunks
1 red bell pepper, cut into 1-inch pieces


  1. If using wooden skewers, soak them in water for 20 minutes to prevent burning. (You’ll need eight.)
  2. In a medium bowl, combine all sauce ingredients. Stir until uniform.
  3. Place potato chunks in a large microwave-safe bowl with 2 tbsp. water. Cover and microwave for 2 minutes. Stir and microwave for 2 more minutes, or until slightly softened.
  4.  Drain any excess liquid from potatoes. Add oil, paprika, garlic powder, onion powder, and 1/8 tsp. each salt and black pepper. Toss to coat.
  5. Season chicken with remaining 1/4 tsp. each salt and black pepper.
  6. Alternately thread chicken, onion, bell pepper, and potatoes onto eight skewers.
  7. Spray a grill with nonstick spray, and bring to medium-high heat. Grill kebabs for 5 minutes with the grill cover down.
  8. Flip kebabs. With the grill cover down, grill for 6 – 8 minutes, or until chicken is cooked through and potato has softened. Serve with sauce and enjoy!

Nutritional Info *per serving

  • Calories 355
  • Fat 4.5
  • Carbohydrate 42 g
  • Sugars 18 g
  • Protein 36 g