Place potatoes in a large saucepan and cover with water.

Bring to a boil.

Cook for 5 minutes until crisp tender.

Meanwhile, in a small bowl, combine salad dressing and rosemary.

Set aside.

Fold turkey strips in thirds.

Thread onto 4 metal or soaked wooden skewers alternating with potatoes and apples.

Spoon half the dressing over the kabobs.

Grill, uncovered, over medium hot heat for 5 to 7 minutes on each side or until no longer pink, basting and turning occasionally with remaining dressing.