Sweet & Smokey Salmon kebabs

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In South Africa we love our braai’s. It goes together like battery and torch. Doing salmon kebabs are a brilliant addition to this wonderful tradition. It is not only tasty, but a healthy option for those that want to step away from the red meat without letting the boys down. Thank you for Kate Sears from Good Housekeeping.com for sharing.

Ingredients

  • 12 Metal or bamboo skewers
  • 2 tbsp. packed dark brown sugar
  • 1½ tsp. smoked paprika
  • 1 tsp. chili powder
  • ½ tsp. ground red pepper (cayenne)
  • salt
  • pepper
  • 2¼ lb. skinless salmon fillet
  • 2 medium zucchini

 

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, combine sugar, paprika, chili powder, red pepper, 3/4 teaspoon salt, and 1/2 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.

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