1 1/2 skinless wild salmon
1 zucchini, sliced thin
1 cherry tomatoes
2 Bristol Farms Lemon Pepper Seasoning
1 garlic powder
1/4 crushed red pepper flakes
Avocado Oil Cooking Spray
12 bamboo skewers, soaked in water for 1 hour
1/2 lemon, for garnish
Spray the grill grates with avocado oil (or your preferred high-heat oil). Bring your grill to medium-high heat.
Cut your salmon into 1-inch cubes.
Build your kabobs by sticking each skewer through the center of your salmon cubes, followed by a cherry tomato and a slice of zucchini. Repeat order until skewers are complete.
In a small bowl, mix salt, pepper, lemon pepper seasoning, garlic powder, and red pepper flakes.
Spray your skewers with a bit of avocado oil.
Coat both sides of your kabob with your spice mixture, ensuring that each piece of salmon is seasoned evenly and place them on the grill.
Cook your kabobs for about 4 minutes before flipping and grilling the other side for another 4 minutes.
Add a fresh squeeze of lemon over each skewer.
Serve with a crisp glass of Chardonnay and…bon appétit!