Meatball kebabs

6 baby red potatoes, quartered24 frozen meatballs, thawed1 each red and green pepper, cut into large chunks1 onion, cut into large chunks6 fresh button mushrooms, stems removed6 cherry tomatoes6 12-inch wooden skewers1 cup barbecue sauce Alternate meatballs and vegetables on the skewers, ending with cherry tomato or mushroom cap.Grill kebabs for 10 to 15 minutes. Rotate Z\v turn, every 2 to 3 minutes, or until the meatballs are cooked. Brush kebabs with barbecue sauce during the last 5 minutes of grilling.Recipe tips:Soak wooden skewers in water for 10 minutes to keep them from burning while grilling.BBQ sauce can be substituted with sweet and sour or teriyaki sauce.