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Idaho® Potato & Salmon Shish-Kebab

 

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Idaho® Potato & Salmon Shish-Kebab
 

 

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Recipe

Idaho® Potato & Salmon Shish-Kebab

Times

  • Prep Time : 15 min
  • Cook Time : 15 min
  • Ready Time : 30 min

Servings

6

Ingredients

  • 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)

Directions

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 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

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