Barbecue Potato Kabobs - cooking recipe

Ingredients

wooden skewer
1 green pepper, cut into 1-1/2 squares
1 (19 ounce) can whole white potatoes, drained
1/2 sweet onion, cut into chunks
1 (14 ounce) can pineapple chunks, no sugar added
vegetable oil or olive oil
SEASONING
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper

Preparation

Prepare wooden skewers by soaking them for an hour or so before using (I lay them flat in a glass casserole dish and cover them with water).
Skewer the kebabs as follows; piece of green pepper, one canned potato, one chunk onion, one chunk pineapple; repeat until skewer is full, ending with green pepper.
Repeat skewering until ingredients are used up.
Skewer odd leftover pieces on a skewer too.
After skewering, cover any open wooden ends that are showing with foil paper before barbecuing, to prevent the wood from burning.
Lightly brush each kebab on all sides with vegetable or olive oil.
Mix seasonings together and sprinkle over kebabs.
Grill or broil over medium heat until heated through, about 5 or 6 minutes or until done to your taste.