Recipe By Elizabeth Thompson
Published Jun 8th
Prep 20m Cook 20m Additional - Ready In 40m
Servings 4 servings Calories 289.9

Dinner is served on a stick! So hearty you won’t need side dishes with this dinner.

Recipe Ingredients

  • 2 red potatoes
  • 4 (6 inch) skewers
  • 16 large shrimp, peeled and deveined
  • 1 large onion, cut into large chunks
  • 1 large tomato, cut into large chunks
  • ¼ cup extra-virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper

Cooking Directions

  1. 1 Preheat grill for medium heat and lightly oil the grate.
  2. 2 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.
  3. 3 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.
  4. 4 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.

Nutrition Facts

  • Calories 289.9
  • Carbohydrate 22.6 g
  • Cholesterol 127.7 mg
  • Fat 15 g
  • Fiber 3.1 g
  • Protein 16.6 g
  • Saturated Fat 2.2 g
  • Sodium 738.5 mg
  • Sugar 3.9 g


  1. Very simple and quick. Turned out great
  2. I used mushrooms in place of tomatoes.
  3. 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!!
  4. Delicious! I used a lemon rosemary salt seasoning on it.
  5. 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
  6. We are about to have dinner any minute now!!
  7. Great recipe more time needed to cook tho!
  8. Like it. However the onion overpowers the rest of the kabob. Suggest using a sweet onion and cut them smaller so they get cooked. Also green pepper would add to the kabob.
  9. 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 half.