2 medium green and yellow peppers, seeded and quartered
6 slices fresh pineapple, cored and cut into quarters
1 1/2 cups Italian salad dressing
1 cup barbecue sauce
Slice potatoes crosswise into 1/2 inch round slices. Cook potato slices in a large pot of boiling water for about 6 minutes. Drain, cool.
On each of 12 skewers, place ingredients in the following order: pepper to secure food, potato, pineapple, pepper, onion, salmon and another onion. Repeat, beginning with potato, until each skewer holds about 8 inches of food. End each skewer with pepper to secure. Continue with remaining skewers.
Place skewers in a 13-inch x 9-inch pan and drizzle Italian dressing over them. Cover with plastic wrap and let marinate in refrigerator for about an hour. Prepare grill.
When grill is ready, lightly oil the grill tray to prevent kebabs from sticking. Grill kebabs, turning and basting frequently with barbeque sauce, about 6-7 minutes or until brown.