Potato And Onion Kabobs
|All purpose potatoes||2 Large|
|Sweet onion||1 Large|
|Butter/Margarine||3 Tablespoon, melted|
|Celery salt||1⁄2 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
In saucepan, cook unpeeled potatoes in boiling water to cover 20 minutes; drain.
When cool enough to handle, cut each potato crosswise into four 1-inch- thick slices.
Cut onion crosswise into four 1-inch-thick slices.
Alternately thread potato and onion slices on each of four 8-inch skewers.
In small bowl, combine remaining ingredients.
Brush both sides of potatoes and onions with seasoned butter.
Grill kabobs, on uncovered grill, over medium-hot briquets 20 minutes, turning after 10 minutes and brushing with seasoned butter occasionally.