Barbecue skewers with vegetables and fried potatoes

Here’s a full recipe for Barbecue Skewers with Vegetables and Crispy Fried Potatoes that’s adaptable for meat lovers, vegetarians, or vegans.

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🍢 Barbecue Vegetable Skewers with Fried Potatoes

Servings: 4
Prep time: 20 minutes
Cook time: 20–25 minutes

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🍡 BBQ Vegetable Skewers

Ingredients:

• 1 red bell pepper (cut into chunks)

• 1 yellow bell pepper

• 1 zucchini (thick slices)

• 1 red onion (quartered, layers separated)

• 1 cup mushrooms (whole or halved)

• Cherry tomatoes (optional)

• Olive oil

• Salt & pepper

• 1 tsp garlic powder or fresh minced garlic

• 1 tsp smoked paprika

• 2–3 tbsp barbecue sauce (for brushing)

Instructions:

1. Prep veggies: Cut into even-sized chunks for even grilling.

2. Season: Toss veggies in olive oil, salt, pepper, paprika, and garlic.

3. Skewer: Alternate colors and textures for visual appeal.

4. Grill or roast:

   • Grill: Cook on medium-high for 10–12 min, turning and basting with BBQ sauce halfway.

   • Oven: Roast at 425°F (220°C) for 15–20 min, turning once and basting with BBQ sauce.

Optional add-ins: tofu cubes, halloumi, marinated chicken or shrimp (for non-veg options).

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🥔 Crispy Fried Potatoes

Ingredients:

• 4 medium potatoes (waxy or all-purpose)

• Oil for frying (vegetable or canola)

• Salt, pepper

• Optional: paprika, garlic powder, herbs like rosemary or thyme

Instructions:

1. Prep: Wash and cut potatoes into thin slices or cubes.

2. Parboil (optional but makes them fluffier inside): Boil for 5 minutes, then drain and dry.

3. Fry:

   • Heat oil in a skillet over medium-high heat.

   • Add potatoes in a single layer and cook until golden and crispy (~8–10 mins), flipping occasionally.

   • Drain on paper towels, season immediately.

For a healthier version, roast or air-fry them instead.

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✅ To Serve:

• Plate skewers hot with a side of crispy potatoes.

• Optional dips: garlic mayo, ketchup, BBQ sauce, or vegan yogurt dip.