Hands-on Time
30 Mins
Total Time
3 Hours 30 Mins
Yield
Makes 6 servings
Photo: Jennifer Davick; Styling: Caroline M. Cunningham

How to Make It

Step 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.

Step 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.)

Step 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.

Step 4

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

Step 5

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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