Ranch Style Potato Kebabs

Preparation time

5 mins

Cooking time

15–20 mins





  • 350g new potatoes, cut into large bite-sized pieces
  • 10ml (2 tsp) vegetable oil
  • 2 giant frankfurters, each cut into 8 pieces
  • 8 button mushrooms
  • 45ml (3 tbsp) BBQ sauce
  • 8 cherry tomatoes
  • 30ml (2 tbsp) reduced fat mayonnaise



Saucepan, colander, knife, measuring spoon, frying pan, fish slice, skewers, brush, small bowl, 15ml spoon, 8ml spoon, oven gloves.


  1. Cook the new potatoes for 15 minutes or until tender. Drain and allow to cool slightly.
  2. Fry the frankfurters and mushrooms for 2–3 minutes.
  3. Mix together the potatoes, frankfurters and mushrooms, and stir in 2 tbsp of the BBQ sauce.
  4. Preheat the grill.
  5. Onto each skewer, thread 2 or 3 pieces of potato, 1 tomato, 1 mushroom and 2 slices of frankfurters.
  6. Place under the grill and cook for 1–2 minutes – brush with some BBQ sauce.
  7. For the dip, mix remaining 1 tbsp of BBQ sauce with the mayonnaise and serve with the kebabs.