Skewered New Potatoes and Onions

FOR THE VEGETABLES:
Cut any large potatoes in half. In a large saucepan cook potatoes in a small amount of boiling salted water for 10 minutes; drain. Cook onions in boiling salted water for 5 minutes; drain and rinse in cool water. Trim off stem end of each onion; pop off skins with fingers. Thread potatoes and onions alternately on six 12-inch skewers. Place in a shallow nonaluminium baking dish.

FOR THE MARINADE:
In a screw-top jar combine olive oil, lime or lemon juice, dill or dillweed, garlic, salt, and pepper. Cover and shake till combined. Pour marinade over vegetable skewers; let stand at room temperature for 1 to 2 hours, turning occasionally.

Remove skewers from dish, reserving marinade. Cook skewered vegetables on an uncovered barbecue directly over medium-hot coals for 10 to 15 minutes, or 'til tender. To serve, remove vegetables from skewers. Toss with remaining marinade.