Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      medium        Idaho potatoes -- well scrubbed
   1 1/2  pounds        salmon fillet -- cut in 1 1/2-inch ch
   3      medium        onions -- peeled, quartered an
   3      medium        green bell peppers -- seeded and cut into
   6      slices        (1/2 inch) fresh pineapple -- cored and quartered
   1      cup           Italian dressing or vinaigrette
     1/2  cup           barbecue sauce
   6                    lime wedges for garnish
  12                    skewers

Preparation:

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 × 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 kabobs from sticking. Grill kabobs, turning and basting often with barbecue sauce, about 6 - 7 minutes or until brown. Serve kabobs with lime wedge garnish.