Give a twist to your regular kebabs, chicken and mutton may be staples, but it’s time to spruce things up, and Smoky Salmon Skewers show you the way. Prep Time: 30 minutes Caters to: 8 gobblers or 12 skewers Challenge Level: Beginner From The Pantry: 12 bamboo skewers 2 tablespoons dark brown sugar 1 1/2 […]
Give a twist to your regular kebabs, chicken and mutton may be staples, but it’s time to spruce things up, and Smoky Salmon Skewers show you the way.
Prep Time: 30 minutes
Caters to: 8 gobblers or 12 skewers
Challenge Level: Beginner
From The Pantry:
12 bamboo skewers
2 tablespoons dark brown sugar
1 1/2 teaspoons smoked paprika
1 teaspoon chilli powder
1/2 teaspoon ground cayenne pepper
3/4 teaspoon salt
1/2 teaspoon black pepper
2 1/4 pounds boneless and skinless salmon fillet, square cut
2 medium zucchini, thinly sliced
1 tablespoon extra virgin olive oil
Cook Away:
Soak the bamboo skewers in water for at least 30 minutes before use.
Prepare your grill according to instructions and set it on medium heat.
In a large bowl combine sugar, smoked paprika, chilli powder, cayenne pepper, salt and black pepper. Mix with your hands to ensure no lumps are formed and everything combines uniformly.
Add salmon and zucchini to the mix and toss, coating evenly.
Pass the salmon squares through the skewer alternating with zucchini slices (two at a time).
Lightly oil a piece foil and place it on the grill.
Once ready, place the skewers on a hot grill and cook until the salmon turns opaque throughout.