Idaho Potato & Salmon Shish Kabob

Note from Cheri: This recipe was given to us by the Idaho Potato Commission. Salmon makes a wonderful meat to grill at barbecues and cookouts, and shish kabobs are so easy -- you can prepare them in advance, and they are a breeze to handle as nothing falls through the grill. Serve on a bed of rice, or try couscous for a nice change.

6 med Idaho Potatoes, well scrubbed 1 1/2 lbs. salmon fillet, cut in 1 1/2-inch chunks 3 med. onions, peeled, quartered and separated into slices 3 med. green bell peppers, seeded and cut into 1 1/2 pieces 6 slices(1/2" each) of fresh pineapple, cored and cut into quarters 1 C Italian salad dressing or other 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)

Serves 6 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" 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. Approximate nutritional analysis: 611 calories 28gfat 70mg cholesterol 547 mg sodium 30 g protein 63 g carbohydrates