Honey Sriracha and Teriyaki Salmon Kabobs
Ingredients
Teriyaki version
- 1 fillet salmon
- 1/3 cup teriyaki sauce
- 2 tbsp coconut aminos
- 1 tsp garlic
- 1/2 tsp olive oil
- 1 pepper
- 1/2 onion
- 1/2 zucchini
Honey sriracha version
- 1 fillet salmon
- 2 tbsp honey
- 2 tbsp sriracha
- 1 tsp garlic
- 1 pepper
- 1/2 onion
- 1/2 zucchini
Preparation
Take the skin off the salmon and cut into one inch slices.
Add to a mixing bowl.
Cut all the veggies about the same size and thickness, similar to the salmon.
Add to the bowl and add the spices on top.
Let soak for 20 minutes.
Add on to skewers.
Each version makes about 6-7 super loaded kabobs.
Bake at 425F for 15 minutes.
Grill at 450F for 4-5 minutes on each side, making sure to oil the grill first.
Enjoy!
