These spicy salmon kebabs are inspired by the flavors of the Carribean with the combination of our Cayenne Chile agrumato extra virgin olive oil, fresh ginger, garlic, thyme, and honey. Whole cayenne chile peppers and olives are crushed together to make this exquisite spicy olive oil. Any one of our other spicy extra virgin olive oils will work just as well; chipotle, harissa, or baklouti chili. Not a fan of fish? Use chicken, beef, or tofu. Pair together with pineapple coconut couscous and you’ll have a Carribean inspired meal!
What you’ll need:
4 tablespoons Cayenne Chile Extra Virgin Olive Oil
1 lemon, juiced
1 tablespoon honey
1 garlic clove, minced
1 teaspoon thyme
1 teaspoon ginger, roughly chopped
1 teaspoon sea salt
1 pound wild caught salmon, boneless, cut into cubes
1 red pepper, cut into chunks
1 yellow pepper, cut into chunks
1 orange pepper, cut into chunks
2 small zucchinis, sliced into rounds
1 medium red onion, cut into chunks
For the marinade, whisk all the ingredients in a small bowl. In a shallow dish, add salmon and vegetables. Pour the marinade over the salmon and vegetables and mix until well combined. Allow it to marinade for 15 to 30 minutes. Add salmon and vegetables to skewer, alternating until the skewer is full. On a hot preheated grill or cast iron grill pan place the skewers down. Reduce heat to medium/medium high. Allow it to cook and occasionally turn until it’s nicely cooked through. Enjoy it with our Pineapple Coconut Cousous recipe.