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.
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.