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Grilled Salmon Kabobs

Photo: Jennifer Davick; Styling: Caroline M. Cunningham
Hands-on time 30 mins
Total time 3 hrs, 30 mins
Yield Makes 6 servings
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.

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

How to Make It

  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.