Grilled Salmon Kabobs

• 3 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 teaspoon ground red pepper
• 1 (2 1/4-lb.) whole skinless salmon fillet, cut into 1-inch cubes
• 1 cup plain yogurt
• 1/3 cup finely chopped pickled okra
• 1 tablespoon olive oil
• 2 teaspoons chopped fresh dill
• 1 1/2 teaspoons fresh lemon juice
• 6 (12-inch) wooden or metal skewers
• 3 Kirby cucumbers
• 12 grape tomatoes
• Garnish: chopped fresh dill

1. Stir together first 4 ingredients in a bowl; transfer to a large zip-top plastic freezer bag. Add salmon, seal bag, and turn gently to coat. Chill 3 hours, turning occasionally.
2. Meanwhile, stir together yogurt and next 4 ingredients; cover and chill until ready to serve. Soak wooden skewers in water 30 minutes. (Omit if using metal skewers.)
3. Preheat grill to 350u0b0 to 400u0b0 (medium-high) heat. Scrape outside of cucumbers lengthwise using tines of a fork, scoring skin all the way around; cut into half moons.
4. Remove salmon from marinade, discarding marinade. Thread salmon, cucumbers, and tomatoes alternately onto skewers, leaving a 1/8-inch space between pieces.
5. Grill, covered with grill lid, 5 to 6 minutes on each side or to desired degree of doneness. Serve with yogurt mixture.

ground coriander, ground cumin, salt, ground red pepper, salmon fillet, plain yogurt, pickled okra, olive oil, dill, lemon juice, wooden, cucumbers, grape tomatoes, dill

Taken from www.myrecipes.com/recipe/grilled-salmon-kabobs (may not work)