Idaho Potato & Salmon Shish-kebab

Serving Size  : 6     Preparation Time : 0:00

Categories    : Fish       
             
Amount         Measure  Ingredient -- Preparation Method
----------          ---------------------------------------------------------

       6             medium  Idaho Potatoes -- well scrubbed

   1 1/2          pounds  salmon fillet chunks -- cut in 1 1/2-inch

       3            medium  onions -- peeled, quartered an

       3            medium  green bell peppers -- seeded and cut into

       1            slices  (6 1/2 inch) fresh pineapple -- cored and cut into q

       1           cup  Italian dressing or vinaigrette

     1/2          cup  barbecue sauce

       6           lime wedges for garnish

      12         skewers


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. On each of 12 skewers, thread ingredients in the following order: a pepper to secure food, potato, pineapple, pepper, onion, salmon and another onion.

Repeat, beginning with potato, until each skewer holds about eight inches of ingredients.

End each skewer with pepper to secure. Continue with remaining skewers.

Place skewers in a 13 x 9-inch pan and drizzle Italian dressing over them. Cover with plastic wrap and let marinate in the refrigerator for at least 1 hour, or until time to grill. Prepare grill.

When grill is ready, lightly oil the grill tray to prevent kebabs from sticking.

Grill kebabs, turning and basting often with barbecue sauce, about 6 - 7 minutes or until brown.

Serve kebabs with lime wedge garnish.