Start by parboiling the potatoes for 5/6 minutes (or longer depending on the size of the potatoes) then allow to cool before slicing into thirds or 1cm discs.
Season the courgette and pepper slices with salt and pepper and brush with some olive oil. Grill for a few minutes until starting to colour and soften.
Add the bacon and cook until starting to crisp.
Season the potatoes with salt and pepper and a drizzle of oil before threading on to your kebab skewers, alternating with the veg and bacon slices.
Cook for 5-6 minutes until the bacon fat has started to render and sizzzle and everything is cooked to your liking.