Grilled Salmon Kabobs

Grilled Salmon Kabobs Recipe
Photo: Jennifer Davick; Styling: Caroline M. Cunningham
Spice-crusted salmon teams up with the smoky crunch of grilled cucumbers. (If you think cukes are best saved for gazpacho and tea sandwiches, you're in for a delicious surprise.) A creamy yogurt raita, spiked with fresh dill and tangy bits of pickled okra, cools it all down.

Yield:

Makes 6 servings
Total time: 3 Hours, 30 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 30 Minutes
Total: 3 Hours, 30 Minutes

Ingredients

3 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon ground red pepper
1 (2 1/4-lb.) whole skinless salmon fillet, cut into 1-inch cubes
1 cup plain yogurt
1/3 cup finely chopped pickled okra
1 tablespoon olive oil
2 teaspoons chopped fresh dill
1 1/2 teaspoons fresh lemon juice
6 (12-inch) wooden or metal skewers
3 Kirby cucumbers
12 grape tomatoes
Garnish: chopped fresh dill

Preparation

1. Stir together first 4 ingredients in a bowl; transfer to a large zip-top plastic freezer bag. Add salmon, seal bag, and turn gently to coat. Chill 3 hours, turning occasionally.

2. Meanwhile, stir together yogurt and next 4 ingredients; cover and chill until ready to serve. Soak wooden skewers in water 30 minutes. (Omit if using metal skewers.)

3. Preheat grill to 350° to 400° (medium-high) heat. Scrape outside of cucumbers lengthwise using tines of a fork, scoring skin all the way around; cut into half moons.

4. Remove salmon from marinade, discarding marinade. Thread salmon, cucumbers, and tomatoes alternately onto skewers, leaving a 1/8-inch space between pieces.

5. Grill, covered with grill lid, 5 to 6 minutes on each side or to desired degree of doneness. Serve with yogurt mixture.

June 2013
My Notes

Only you will be able to view, print, and edit this note.

Add Note