16 tiny red-skin potatoes, scrubbed, microwaved until tender but still firm
1 lb. seitan, cut into 3/4-inch chunks
1/2 cup natural barbecue sauce
Preheat broiler. Starting with a potato, alternate potato and seitan chunks on metal skewers. (There should be enough for 8 average-length skewers.) Place on a foil-lined baking sheet and brush kebabs generously with barbecue sauce.
Broil 4 minutes, then turn carefully, and broil for another 4 minutes. Remove from oven and serve right away.