Cook potatoes in boiling water 12 to 14 min. or until tender; drain. Cool slightly.
Heat barbecue to medium-high heat. Reserve half the dressing. Thread meat onto 4 skewers, threading potatoes and tomatoes between folds of meat; brush with remaining dressing.
Grill 10 to 12 min. or until meat is done, brushing with reserved dressing for the last 2 min.
Kraft Kitchen Tips!
Substitute small fresh mushrooms for the cooked potatoes.
If using wooden skewers, soak them in water for 30 min. before using to prevent them from burning on the barbecue.
Calories From Fat
% Daily Value
Fat 13 g
Saturated fat 3 g
Cholesterol 60 mg
Sodium 190 mg
Carbohydrate 12 g
Fibre 1 g
Sugars 2 g
Protein 26 g
4 servings, 1 kabob (189 g) each
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.