Grilled Indian Inspired Salmon Kabobs

Step 1: Spice Blend ... First, I really like to toast the spices. It isn't necessary; but, it really makes a big difference in the flavor. Simply add all the spices to a dry saute pan, and cook 2-3 minutes on medium heat, stirring often. This brings out the oils in the spices. Once the spices are toasted; transfer to a small spice or coffee grinder, and process until fine ground. Now, if you don't have a spice grinder, add them to a ziploc bag; and, using a meat mallet - pound until you get a fine texture. But, the spice/coffee grinder is really the way to go.

Step 2: Marinade ... Add all the sauce ingredients to a bowl (glass or ceramic only - with citrus, you don't want to use a metal bowl), along with the spice blend; and mix to combine. You can also do this in a large gallon ziploc bag - my favorite. Once the marinade is mixed, add the fish; and, coat until it is all combined. Cover the bowl; or, close up the bag - and, refrigerate for 2 hours - no longer.

Step 3: Salmon ... Remove the salmon from the refrigerator and marinade; and let it set on the counter to take the chill off. Make sure you discard the marinade.

Step 4: Skewers ... Add one salmon cube, then 1 thin lemon slice, folded in half. And, continue to repeat until you have used all the salmon and lemons. Note, using the lemons in between adds flavor; but, also separates the salmon on the skewer. If you over crowd the salmon on the skewer, they will just steam; and, not sear or char on the grill. Also, if you are using wooden skewers; make sure to soak them at least 15 minutes, so they do not burn on the grill. Also, don't forget to season the skewers with a little salt and pepper on all sides.

Step 5: Grill ... I really prefer the outdoor grill for this; but, an indoor grill pan will work just fine. You could also use the broiler; but, you really don't get that nice char. First make sure to oil the grill well. Then, add the skewers to a medium high-high heat grill. They should take around 8-10 minutes; and, I like to rotate them every couple of minutes. The size of your salmon; and, the type of grill can alter the cook time. So keep an eye of them. I prefer my salmon medium; not over cooked and flaky. But, cook to your preference.

Step 6: Serve and ENJOY! ... As mentioned, I love to serve this with grilled eggplant and zucchini; and grilled pita on the side. And, after plating; don't forget to garnish with the mint and scallions.