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Mini Shrimp & Sweet Potato Kabobs

Roasted sweet potatoes and marinated shrimp combine for a delicious party starter—especially when you thread them onto skewers and pop them on the grill!—Paul Wargaski, Chicago, Illinois
  • Total Time
    Prep: 40 min. + marinating Grill: 10 min
  • Makes
    1 dozen


  • 2 medium sweet potatoes (about 1-1/4 pounds)
  • 2 tablespoons plus 1/4 cup olive oil, divided
  • 1-1/2 teaspoons minced fresh rosemary
  • 1 teaspoon chili powder, divided
  • 3 tablespoons lemon juice
  • 12 uncooked jumbo shrimp (about 3/4 lb.), peeled and deveined
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • Preheat oven to 400°. Peel and cut potatoes into 1-inch cubes (about 24 cubes). Toss with 2 tablespoons oil, rosemary and 1/2 teaspoon chili powder. Transfer to a greased 15x10x1-in. baking pan. Roast 20-25 minutes or until almost tender, stirring occasionally. Cool slightly.
  • Meanwhile, in a small bowl, whisk lemon juice and the remaining oil and chili powder until blended. Reserve 2 tablespoons marinade for basting. Add shrimp to remaining marinade and toss to coat. Refrigerate, covered, 20 minutes.
  • On each of 12 soaked wooden appetizer skewers, thread sweet potato and shrimp. Brush reserved marinade over kabobs; sprinkle with salt and pepper.
  • Grill, covered, over medium heat or broil 4 in. from heat 3-4 minutes on each side or until shrimp turn pink.

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