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Idaho Potato & Salmon Shish-kebab

Idaho Potato & Salmon Shish-kebab comes together with Idaho Potatoes, Salmon Fillet Chunks, Onions, Green Bell Peppers, and Fresh Pineapple. Serves 6. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 6
• 1 1/2 lb
• 3
• 3
• 1 slice
• 1 cup
• 1/2 cup
• 6
• 12

Method (preview)

1. 1

   Slice potatoes crosswise into 1/2-inch round slices.

2. 2

   Cook potato slices in a large pot of boiling water until crisp-tender, about 6 minutes.

3. 3

   Drain; cool.

4. 4

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

5. 5

   End each skewer with pepper to secure.

6. 6

   Continue with remaining skewers.

7. 7

   Place skewers in a 13 x 9-inch pan and drizzle Italian dressing over them.

8. 8

   Cover with plastic wrap and let marinate in the refrigerator for at least 1 hour, or until time to grill.

9. 9

   Prepare grill.

10. 10

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

11. 11

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

12. 12

    Serve kebabs with lime wedge garnish.

13. 13

    NOTES: If using wooden skewers soak in water for at least an hour, so they don't scorch on grill

14. 14

    Nutr. Assoc.: 0