Skillet Herb Potatoes and Kabobs For A Crowd

Serves 10 | Finish in Potatoes: 40 minutes and Kabobs 5 hours, 12 minutes

Cooking for a crowd doesn’t have to be expensive! These grilled kabobs and herb skillet potatoes are easy on the budget and full of flavor.



  • 5 lb. Red Potatoes
  • ½ c. Extra Virgin Olive Oil
  • ½ c. Litehouse® Freeze Dried Red Onion
  • ¼ c. Litehouse® Freeze Dried Cilantro
  • ¼ c. Litehouse® Freeze Dried Garlic
  • ½ c. Litehouse® Freeze Dried Spring Onion
  • 2 tsp. Salt
  • 1 ½ tsp. Pepper


  • 2.5 lb. boneless skinless Chicken Breast
  • 2.5 lb. Flank Steak
  • 2 Green Peppers
  • 1 Onion
  • 2 Yellow Squash
  • 1 bottle Litehouse® Italian Dressing & Marinade
  • 20 Skewers



  1. Slice potatoes into ¼ inch thick slices. Add potatoes to skillet. Add olive oil, onions cilantro, garlic, salt and pepper.
  2. Stir. Cook covered for 25 minutes or until potatoes are soft. Mix every 5 minutes.


  1. Cut chicken breasts and flank steak into 1-inch cubes. Slice peppers, onion and squash into bite size pieces. Place them in separate Ziploc bags and distribute Litehouse marinade in each bag. Let sit 5 hours in the fridge. If you are using wood skewers, soak them in water for 30 minutes.
  2. Skewer the meats and veggies. Heat grill to medium temperature and grill for about 10 minutes, turning until all sides are cooked through.

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