These Italian salmon kebabs are tossed with a lemony garlic and rosemary marinade before threading with fresh cherry tomatoes. If you can find them, use sturdy rosemary branches, stripped of leaves, as skewers. Oil your grill well to prevent sticking, don’t move the kebabs around unnecessarily, and keep a close eye on the fire to avoid flare-ups. Serve with a fresh salad and brown rice for a full meal.
2 teaspoon(s) minced fresh rosemary
2 teaspoon(s) extra-virgin olive oil
2 clove(s) garlic, minced
1 teaspoon(s) freshly grated lemon zest
1 teaspoon(s) lemon juice
1/2 teaspoon(s) kosher salt
1/4 teaspoon(s) freshly ground pepper
1 pound(s) center-cut salmon fillet, skinned and cut into 1-inch cubes
1 pint(s) cherry tomatoes
Preheat grill to medium-high.
Combine rosemary, oil, garlic, lemon zest, lemon juice, salt and pepper in a medium bowl. Add salmon; toss to coat. Alternating the salmon and tomatoes, divide among eight 12-inch skewers.
Oil the grill rack. Grill the spedini, carefully turning once, until the salmon is cooked through, 4 to 6 minutes total. Serve immediately.