' Sweet & Smoky Salmon Kabobs w/ Madfish Shiraz - Vino Mas

Sweet & Smoky Salmon Kabobs w/ Madfish Shiraz

  • 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
  • 1⁄2 teaspoon oregano
  • 1⁄2 teaspoon cumin
  • 2 1⁄4 lbs skinless salmon fillet, cut into 1 1/2 inch chunks
  • 2 medium zucchini, cut into 1/4 inch slices
  • 1/2 Red Onion, cut into chuncks (Optional)

How to Make It:
  1. In large bowl, combine sugar, paprika, chili powder, red pepper, cumin, oregano, salt and pepper. Rub mixture between fingers to break up any lumps of sugar. 
  2. Add salmon, zucchini and onion, toss to evenly coat with spice mixture.
  3. Thread zucchini slices, 2 at a time, onion, alternating with salmon, onto skewers.
  4. Place on hot grill grate and cook 8 to 12 minuites or until salmon turns opaque throughout and veggies are charred, turning occasionally.
Paried with Madfish Shiraz
Recipe modified from Good Housekeeping July 2009

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