SPICY SALMON KABOBS

Spicy Salmon Kabobs image

I first prepared these kabobs for a team of archaeologists excavating a site in the Aleutian Islands. We used fresh sockeye salmon, but other varieties of salmon work well, too. -Terri Mach, Homer, Alaska

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 12

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Ingredients

1-1/2 pounds salmon fillets, cut into 1-1/2-inch cubes
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon celery seed
1 teaspoon pepper
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/4 teaspoon chili powder
1/8 teaspoon fennel seed, crushed
1/8 teaspoon ground cumin

Steps:

Place the salmon in a large resealable plastic bag. Combine the remaining ingredients; sprinkle over salmon. Seal bag and toss to coat; refrigerate for 30 minutes. , Thread the salmon onto six metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork.

Nutrition Facts : Calories 223 calories, Fat 13g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 463mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 23g protein.