Sweet & Smoky Salmon Kabobs Recipe #377314
From July 2009 Good Housekeeping. Prep time includes time to soak the bamboo skewers.
45 min | 30 min prep
SERVES 8
- 2 tablespoons packed dark brown sugar
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon ground cayenne pepper
- 3/4 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 2 1/4 lbs skinless salmon fillet, cut into 1 1/2 inch chunks
- 2 medium zucchini, cut into 1/4 inch slices
- If using bamboo skewers, soak skewers in hot water at least 30 minutes. Prepare outdoor grill for direct grilling on medium heat.
- In large bow, combine sugar, paprika, chili powder, red pepper, salt and pepper. Rub mixture between fingers to break up any lumps of sugar.
- Add salmon and zucchini and toss to evenly coat with spice mixture.
- Thread zucchini slices, 2 at a tiem and alternating with salmon, onto skewers.
- Place on hot grill greate and cook 9 to 11 minutes or until salmon turns opaque throughout, turning occasionally.
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5 stars