Grilled Salmon Kabobs
By Tufgrlz
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
Details
Adapted from google.com
Preparation
Step 1
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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