Spicy Maple Salmon Kebabs

• 1 1/2 cups homemade or good quality mayo
• 1/4 cup apple cider vinegar
• 1/4 cup plus 2 tablespoons maple syrup
• 1 clove garlic grated on a microplane or put through a garlic press
• 2 or 3 tablespoons Sambal Oelek ( or more if you like)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 pounds firm fleshed boneless, skinless salmon filets cut into 1 1/2 inch cubes
• Salt and pepper for seasoning the salmon
• Olive oil for the salmon and and the grill
• Wooden skewers soaked in water or metal skewers
• Optional perforated grill pan

1. Whisk together the mayo, syrup, vinegar, garlic, sambal oelek, salt and pepper. Reserve 1 cup of the sauce for dipping and the rest for basting the kebabs. Refrigerate both until ready to grill
2. If you're not using a grill pan, double skewer the salmon cubes (makes for easier flipping). If using a grill pan a single skewering will do, however the double skewering is more effective and makes for easier turning. (I learned from experience)
3. Sprinkle a little salt and pepper over the kebabs and then drizzle with a little olive oil.
4. Prep your grill or grill pan by oiling the grates or the pan itself with a little oil rubbed on a paper towel
5. Heat your grill to medium and if using a grill pan, place it over the grates. Grill the kebabs, basting with the sauce frequently. Serve with the reserved sauce for dipping.
6. NOTE: We had leftovers and so I mashed the salmon with the leftover sauce and a little extra mayo for a wonderful salmon spread on crackers. Give it a try!

mayo, apple cider vinegar, maple syrup, garlic, sambal oelek, salt, black pepper, firm fleshed, salt, olive oil, skewers, grill pan

Taken from food52.com/recipes/35991-spicy-maple-salmon-kebabs (may not work)