Sweet & Smoky Salmon Kabobs

TheGrumpyChef's Note:

From July 2009 Good Housekeeping. Prep time includes time to soak the bamboo skewers.

• Total Time: 45 mins
• Prep Time: 30 mins
• Cook Time: 15 mins

Ingredients:

Servings: 8

• 2 tablespoons packed dark brown sugar
• 1 ½ teaspoons smoked paprika
• 1 teaspoon chili powder
• ½ teaspoon ground cayenne pepper
• ¾ teaspoon salt
• ½ teaspoon fresh ground black pepper
• 2 ¼ lbs skinless salmon fillet , cut into 1 1/2 inch chunks
• 2 medium zucchini , cut into 1/4 inch slices

Directions:

1. If using bamboo skewers, soak skewers in hot water at least 30 minutes. Prepare outdoor grill for direct grilling on medium heat.
2. In large bow, combine sugar, paprika, chili powder, red pepper, salt and pepper. Rub mixture between fingers to break up any lumps of sugar.
3. Add salmon and zucchini and toss to evenly coat with spice mixture.
4. Thread zucchini slices, 2 at a tiem and alternating with salmon, onto skewers.
5. Place on hot grill greate and cook 9 to 11 minutes or until salmon turns opaque throughout, turning occasionally.

Reviews

[ellie_]

Great fish! I made this a bit different than indicated. My salmon had skin on it, so I just cut it into 4 pieces (1 1/2 pounds) and the zucchini I sliced vertically -- adding the spice mixture to both -- and grilled them -- delicious and very different from the usual grilled salmon. Thanks for sharing this keeper which we will be having again soon -- next time as kabobs!