Grilled Salmon Kabobs

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:
Recipe from Southern Living

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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. 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. 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. 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. 4. Remove salmon from marinade, discarding marinade. Thread salmon, cucumbers, and tomatoes alternately onto skewers, leaving a 1/8-inch space between pieces.
  5. 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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