Idaho® Potato & Salmon Shish-Kebab

• 6 medium Idaho Potatoes, well scrubbed
• 1 1/2 pounds salmon fillet, cut in 1 1/2-inch chunks
• 3 medium onions, peeled, quartered and separated into slices
• 3 medium green bell peppers, seeded and cut into 1 1/2 pieces
• 6 1/2- inch slices of fresh pineapple, cored and cut into quarters
• 1 cup Italian dressing or vinaigrette
• 1/2 cup barbecue sauce
• 6 lime wedges for garnish
• 12 skewers (Note: if using wooden skewers soak in water for at least an hour, so they don\'t scorch on grill)

Preparation

1 Slice potatoes crosswise into 1/2-inch round slices. Cook potato slices in a large pot of boiling water until crisp-tender, about 6 minutes. Drain; cool.
2 On each of 12 skewers, thread ingredients in the following order: a pepper to secure food, potato, pineapple, pepper, onion, salmon and another onion.
3 Repeat, beginning with potato, until each skewer holds about eight inches of ingredients. End each skewer with pepper to secure. Continue with remaining skewers.
4 Place skewers in a 13 x 9-inch pan and drizzle Italian dressing over them.
5 Cover with plastic wrap and let marinate in the refrigerator for at least 1 hour, or until time to grill. Prepare grill.
6 Cover with plastic wrap and let marinate in the refrigerator for at least 1 hour, or until time to grill. Prepare grill.
7 Grill kebabs, turning and basting often with barbecue sauce, about 6 - 7 minutes or until brown. Serve kebabs with lime wedge garnish.

Source: Idaho Potato Commission