Grilled Salmon Kabobs

Photo by Tufgrlz B.
Adapted from google.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from google.com

Ingredients

  • 3 3

    3 tsp ground coriander

  • 2 2

    2 tsp ground cumin

  • 1 1

    1 tsp salt

  • 1/2 1/2

    1/2 tsp ground red pepper

  • 1 1 1

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

  • 1 1

    1 cup plain yogurt

  • 1/3 1/3

    1/3 cup finely chopped pickled okra

  • 1 1

    1 T olive oil

  • 2 2

    2 tsp chopped dill

  • 1 1/2 1 1/2

    1/2 fresh lemon juice

  • 2 2

    2 wooden or metal skewers

  • 3 3

    3 cucumbers

  • 12 12

    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.

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