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  1. Teriyaki Sweet Potato and Pepper Kabobs

Teriyaki Sweet Potato and Pepper Kabobs

00:35:00 8 servings, 1 kabob each
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8 servings, 1 kabob each

These unusual kabobs are sure to become a new favourite side to serve with grilled meat. Partially cooking the sweet potatoes before grilling them ensures they will be cooked to perfection along with the peppers.

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What You Need

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Make It

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  • Cut vegetables into 1-inch chunks. Add potatoes to large pan of boiling water. Return to boil; cook 8 min., adding peppers for the last 2 min. Drain; cool.
  • Heat greased barbecue to medium heat. Thread vegetables alternately onto 8 skewers. Mix remaining ingredients until blended.
  • Grill kabobs 5 min. or just until vegetables are tender and heated through, turning and brushing occasionally with ketchup mixture.

Special Extra

Garnish with 1/4 cup chopped peanuts and a few sprigs of fresh parsley before serving.


Substitute halved new red potatoes for the cut-up sweet potatoes and/or a lemon for the lime.


  • 8 servings, 1 kabob each

Nutritional Information

Serving Size 8 servings, 1 kabob each
Calories 90
% Daily Value
Total fat 0.2g
Saturated fat 0g
Cholesterol 0mg
Sodium 450mg
Carbohydrate 20g
Dietary fibre 2g
Sugars 12g
Protein 2g
Vitamin A 90 %DV
Vitamin C 70 %DV
Calcium 2 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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