Grilled Salmon Kebabs with Dill

1. 1

   Prepare grill.

2. 2

   If using bamboo skewers soak in warm water 15 minutes.

3. 3

   Pat salmon dry and cut into 8 cubes.

4. 4

   Cut zucchini into 3/4-inch-thick rounds.

5. 5

   In a bowl stir together wine, oil, dill, and garlic.

6. 6

   Add salmon, zucchini, and tomatoes, tossing to coat, and let stand, covered, at room temperature 15 minutes.

7. 7

   Alternately thread salmon, zucchini, and tomatoes onto skewers and season with salt and pepper.

8. 8

   Grill kebabs on an oiled rack set 5 to 6 inches over glowing coals, turning kebabs, until salmon is just cooked through, 6 to 8 minutes.

9. 9

   (Alternatively, kebabs may be broiled under a preheated broiler 3 to 4 inches from heat.)

* Per serving · 4 servings · Values may vary.

No additional tips available.