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

Recipe from

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.

Note:

June 2013
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