Grilled Rosemary-Salmon Spedini

By Lady Butterfly

If you can find (or grow) them, use sturdy rosemary branches, stripped of leaves, as skewers for these Italian kebabs. Oil your grill well to prevent sticking, don't move the kebabs around unnecessarily, and keep a close eye on the fire to avoid flare-ups. Make it a meal: Serve with a Greek salad and brown rice flavored with capers and fresh parsley.

Ingredients

• 2 teaspoon(s) minced fresh rosemary
• 2 teaspoon(s) extra-virgin olive oil
• 2 clove(s) garlic, minced
• 1 teaspoon(s) freshly grated lemon zest
• 1 teaspoon(s) lemon juice
• 1/2 teaspoon(s) kosher salt
• 1/4 teaspoon(s) freshly ground pepper
• 1 pound(s) center-cut salmon fillet, skinned and cut into 1-inch cubes
• 1 pint(s) cherry tomatoes

Preparation

Step 1

Preheat grill to medium-high.

Combine rosemary, oil, garlic, lemon zest, lemon juice, salt and pepper in a medium bowl. Add salmon; toss to coat. Alternating the salmon and tomatoes, divide among eight 12-inch skewers.

Oil the grill rack. Grill the spedini, carefully turning once, until the salmon is cooked through, 4 to 6 minutes total. Serve immediately.