This sweet and spicy marinade for salmon and eggplant takes your skewers to a whole new level! Serve with Grilled Mexican Street Corn and refreshing Fruit Kabobs for a simple, on-a-stick menu!
Serves 8Ingredients:
Marinade 3 tablespoons plain yogurt, lightly whisked 1 teaspoon turmeric 1 teaspoon chili powder 3 tablespoons whole-grain mustard 3 garlic cloves, roasted and crushed 1 teaspoon fresh ginger, grated 3 tablespoons honey 1 to 2 jalapeños, seeded and finely chopped Zest of 1 lemon Juice of ½ a lemon 2 tablespoons dill, finely chopped 2 tablespoons chives, finely chopped 1 tablespoons ghee (clarified butter)
Skewers 1 ½ pounds fresh salmon fillets, skinned and boned ½ pound eggplant Metal or bamboo* skewers
Preparation: Step 1: Cut salmon into two-inch chunks and cut eggplant into one-inch chunks. Set aside. Step 2: In a mixing bowl, combine all the ingredients for the marinade. Set aside 2 tablespoons of marinade in a small bowl. Step 3: Toss the eggplant in the small bowl with the reserved marinade. Step 4: Toss the salmon in the bowl with the remaining marinade and coat evenly. Step 5: Marinate salmon for 30 minutes at room temperature. Step 6: Prepare a grill. Step 7: Thread skewers through alternating salmon and eggplant pieces, allowing a bit of space between each. Step 8: Place skewers on hot grill and cook for 2 minutes. Turn and repeat for each side until cooked to desired wellness.
*If using bamboo skewers, allow them to soak in water for one hour before using to prevent burning on the grill.
