Grilled Salmon Kabobs

Ingredients

• 3  kirby cucumbers 
• 6 servings garnish: dill fresh chopped
• 2 teaspoons optional: dill fresh chopped
• 12  grape tomatoes 
• 3 teaspoons ground coriander 
• 2 teaspoons ground cumin 
• 0.5 teaspoon ground pepper red
• 1.5 teaspoons juice of lemon fresh
• 0.3 cup pickled okra finely chopped
• 1 tablespoon olive oil 
• 1 cup yogurt plain
• 2.3 lb salmon fillet whole skinless cut into 1-inch cubes
• 1 teaspoon salt 
• 72 inch metal skewers 
• 72 inch metal skewers 

Equipment

• bowl
• grill
• skewers
• metal skewers
• wooden skewers

Directions

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