Grilled Salmon Kabobs

Grilled Salmon Kabobs

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    tsp ground coriander

  • 2

    tsp ground cumin

  • 1

    tsp salt

  • ½

    tsp ground red pepper

  • 1

    (2 lb skinless salmon, cut into 1 inch cubes)

  • 1

    cup plain yogurt

  • cup finely chopped pickled okra

  • 1

    T olive oil

  • 2

    tsp chopped dill

  • fresh lemon juice

  • 2

    wooden or metal skewers

  • 3

    cucumbers

  • 12

    grape tomatoes

  • Garnish; chopped fresh dill

Directions

Soak wooden skewers for a few hours. Stir together first 4 ingredients in a bowl; transfer to a large plastic bag. Add salmon, seal bag and turn gently to coat. Chill for 3 hours, turning occasionally. Meanwhile, stir together yogurt and next 4 ingredients; cover and chill until ready to serve. Preheat grill to 350 to 400 heat. Scrape outside of cucumbers lengthwise using tines of a fork, scoring skin all the way around. Cut into half moons. Remove salmon from marinade, discarding marinade. Thread salmon, cucumbers and tomatoes, alternately onto skewers, leaving a 1/8 inch space between pieces. Grill covered with grill lid, 5 to 6 minutes on each side or to desired degree of doneness. Serve with yogurt mixture.


Nutrition

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