Cooking for 12 people
Ingredients
- 1 1/2 lb.
wild Alaskan salmon fillet, cut into 1-to 2-inch chunks
- 24
cherry tomatoes
- 2
fresh lemons, sliced paper thin into 24 pieces
- 12
wooden skewers, soaked
- 3 tbsp.
fresh lemon juice
- 2 tbsp.
extra-virgin olive oil
- 1 tbsp.
fresh thyme
- 2 tsp.
minced fresh rosemary
- 2 cloves
garlic, minced
1Food Prep
Mix together your marinade ingredients in a large bowl.
Season your salmon cubes with salt and pepper and toss them with the marinade. Let your salmon marinate for at least 20–30 minutes.
If you’re using bamboo skewers, you’ll want to soak them in warm water for at least 1 hour beforehand.
Thread your skewers with a cube of salmon followed by a tomato and folded lemon slice. Repeat one more time and finish with a piece of salmon.
2Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets
Method: Direct-Heat Grilling
Temp: 450°F (High Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place your kabobs on the grill and cook them to an internal temperature of 145ºF — about 2 minutes on all 4 sides for a total of 8 minutes. Once cooked through, remove your salmon kabobs from the grill and serve immediately.
For safe meat preparation, reference the USDA website.
