Teriyaki Salmon, Shrimp and Vegetable Kabobs

My husband purchased a new gas grill at Home Depot just a few weeks before summer loomed its hot head, but BBQ season is almost at its last stretch and we have yet to fire it up. Since we were all home and the following day was going to be my birthday, we decided on Saturday to enjoy a grilled feast for three of korean BBQ ribs (kalbi) and these teriyaki salmon kabobs. So, while I prepared sides of wild rice pilaf and kiwi-mango salsa in the kitchen, husband and daughter manned the grill outside.

Salmon is delicious in itself. I often enjoy it simply with a dash of salt and pepper, and a spritz of lemon juice. As I didn’t want to drown the natural flavors of this superb fish, I only marinated the kabobs for 10 minutes and asked my grilling crew to go easy with the basting as the kabobs grilled.

Ok, let’s start!

Prepare red onion, green pepper and salmon by cutting into 2 x 2-in cubes. Peel and devein shrimp, leaving tail intact. Trim leaf ends from cherry tomatoes.

Alternately thread cherry tomatoes, red onions, green peppers, salmon and shrimp in skewers. Arrange prepared kabobs in a wide bowl.

Prepare teriyaki sauce by combining 1/3 cup light soy sauce (I used Kikkoman), 2 tbsp mirin, 2 tbsp sesame oil, 2 tbsps brown sugar, juice from one orange, 1/2 tsp grated fresh ginger, 1/2 tsp minced garlic and a dash of pepper. Pour mixture over seafood kabobs. Marinate for around 10 minutes.

Drain kabobs, reserving marinade. Boil marinade mixture for 3 to 5 minutes.

Grill kabobs, around 4 to 5 minutes each side. Baste with teriyaki sauce during grilling.

TIP:
Soak wooden skewers in water for 30 minutes or more, to prevent burning during grilling.

Barbecues and Grills in The CookMobile Archive:

Bacon-Wrapped Hotdog, Fruited Coleslaw, Bacon-Potato Salad

 

 

 

Honey-Glazed Pork Chops

 

 

 

More Ideas? Check out these kabob recipes:
Honey-Teriyaki Grilled Steak and Chicken Kabobs
Rosemary Chicken Skewers with Berry Sauce
Arabic Shish Kabobs
Pork BBQ on a Stick