Sweet and Sassy Salmon Kabobs
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Sweet and salty are the perfect combination to make |
| 12 | (10-in) metal or bamboo skewers |
| 2 | tbsp packed dark brown sugar |
| 1½ | tbsp smoked paprika |
| 1 | tsp chili powder |
| ½ | tsp ground red pepper (cayenne) |
| Salt and pepper | |
| 2¼ | lbs skinless salmon fillet, cut into 1½-inch chunks |
| 2 | med (8 oz each) zucchini, cut into ¼-in thick slices |
DIRECTIONS:
| 1. | If using bamboo skewers, soak skewers in hot water at least 30 minutes. Prepare |
| outdoor grill for direct grilling on medium. | |
| 2. | In large bowl, bombine sugar, paprika, chili powder, red pepper, 3/4 teaspoon salt, and |
| ½ teaspoon freshly ground black pepper. Rub mixture between fingers to break up any | |
| lumps of sugar. Add salmon and zucchini and toss to evenly coat with spice mixture. | |
| 3. | Thread zucchini slices, 2 at a time and alternating with salmon, onto skewers. Place |
| on hot grill grate and cook 9 to 11 minutes or until salmon turns opaque throughout, | |
| turning occasionally. |