Grilled Moroccan Salmon Kababs

Kebabs. Another perfect summer dinner.

For Tay-Tay's birthday a couple weeks ago we did a little bring your own meat

barbecue with friends, and one of them brought salmon kabobs.

I was so jealous and I have been craving them ever since.

Any other good summer dishes I should be trying out?

INGREDIENTS

2 medium Zucchini (green or yellow), sliced into rings

2 medium Bell Peppers, cut into 1'' pieces

1 large yellow Onion, sliced and separated into 1'' pieces

1 lb small mushrooms, or less if pre-sliced mushrooms

2-3 Salmon filets, cut into 1'' cubes (easier to cut when still semi frozen)

About 10 large wood skewers (soaked for at least 30 min. in water)

 1/2 C Olive Oil

1/2 C Lemon Juice

6 Garlic cloves

2 tsp ground Coriander

1/2 tsp ground Cumin

2 tsp Paprika

1/4 tsp Chili Powder

1 Tbsp Salt

1 tsp Pepper

1 bunch fresh Cilantro

1 bunch fresh Parsley

STEP 1

Place Olive Oil, Lemon Juice, Garlic, Coriander, Cumin, Paprika, Chili Powder, Salt, and Pepper

in a food processor, or blender, and pulse until mixed well

STEP 2

Add fresh Cilantro and Parsley, pulse a few times to mix in, but keep a little chunky

STEP 3

Put all Vegetables, Salmon and Marinade into a bag or bowl. Mix together.

Let marinate for 4 or more hours in the fridge.

STEP 4

Take skewers and marinated fish and vegetables.

Slide vegetables onto skewers one at a time.

Place them so they're touching but not squished together.

STEP 5

Cook them on the grill on medium-low heat.

Rotate every couple of minutes until cooked.

About 10-15 minutes.

ENJOY!!!! 

Adapted from: Natasha's Kitchen