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.