Smash Em’s Skewers, Two Ways

Smash Em’s Skewers, Two Ways

  • Preparation Time: 30 minutes
  • Cooking Time: 15 minutes
  • Servings: 6-8
  • Total Time: 45 minutes
Recipe Details and Method

1 bag (1 kg) Caramelized Onion & Roasted Garlic Smash Em’s

9 slices bacon, cut in half crosswise

6 1/2-inch (1.25 cm) slices zucchini

6 large mushrooms

1/2  of a medium red bell pepper cut into 6 square shapes

1 small red onion, cut into 6 wedges and separated into 2 portions each

olive oil as needed

Salt and pepper

Sour cream or ranch dressing for serving, as desired

Chopped parsley for garnishing if desired

12 x 8-inch (20 cm) wooden skewers, soaked in water for at least an hour, or 12 metal skewers

Before you start, count your potatoes. One bag of Smash Em’s generally contains 28-30 potatoes. For this recipe, you’ll need 18 potatoes for the bacon skewers and 12 for the vegetable skewers. If there are not 30 pieces in total, cut some of the larger potatoes in half.

For the bacon wrapped potato skewers, roll one piece of bacon around 18 of the Smash Em’s and thread three of the potatoes onto each of the six skewers.

For the vegetable skewers, skewer in this order: 1 portion red onion, 1 piece red pepper, 1 potato, 1 piece zucchini, 1 mushroom, 1 portion red onion, 1 potato. Brush liberally with oil and season with salt and pepper.

Heat your barbecue to medium, or heat a grill pan over medium high heat. If using a barbecue, tear off and fold in half lengthwise one or two pieces of foil that are long enough to place under the exposed part of the skewers to prevent them from burning. Place the skewers on the grill and cook, rotating as necessary until the vegetables are cooked through and the bacon is crisp. Serve with dip and sprinkle with parsley as desired.

Array Photo

About the Chef

Karen Barnaby is an award winning chef, product development consultant, food photographer, cooking teacher, author of four solo and five collaborative cookbooks, and Vancouver Sun Food columnist with a low tolerance for food snobs, whiners, and picky eaters. Karen started cooking in Ottawa 45 years ago and her passion took her to Toronto work at the Rivoli and David Wood Food Shop, then to Vancouver at The Raintree, then The Fish House in Stanley Park. In between, she's made guest chef appearances in Mexico, Japan, China and Hong Kong. When not working, she carves spoons, messes about in the fibre arts, travels and hones her photography skills.

More Recipes

View all Recipes
Smash Em’s Dill Pickle Potato Salad

Smash Em’s Dill Pickle Potato Salad

This tangy salad is perfect for potlucks or large gatherings and the recipe is easily halved if you want a smaller amount.
Smash Em’s Skewers, Two Ways

Smash Em’s Skewers, Two Ways

You’ll have something to please everyone with these vegetable exclusive or bacon wrapped skewers.
Herbed Hassleback Smash Em’s

Herbed Hassleback Smash Em’s

Wonderful with a main course, these can also be served as a hand held appetizer with a zesty dip.
Smash Em’s Mushroom, Zucchini and Feta Frittata

Smash Em’s Mushroom, Zucchini and Feta Frittata

Not only good for breakfast or brunch, this frittata is great for lunch or dinner. It’s also an easy dish to transport to a picnic and it’s go
Smash Em’s Creamy Parmesan Bake

Smash Em’s Creamy Parmesan Bake

Serve this easy to make and crowd pleasing casserole at your next festive event.