12 wooden skewers
1 lb. salmon fillets, center cut pieces only, skin removed, cut in 2-to-3-inch pieces
2 bell peppers, cut in 1-inch pieces
1 red onion, cut in 1-inch pieces
1 Tbsp. Chef Paul Prudhomme's Blackened Redfish Magic
Pre soak wooden skewers in water 30 minutes prior to assembly.
To assemble each skewer, alternate salmon, bell pepper, and onion on 2 skewers until full. (Using 2 skewers helps when flipping the kabob and keeps it intact during cooking.) Season generously.
Preheat grill over Medium-High heat. Grill kabobs 8 minutes, turning frequently.
Calories: 240, Total Fat: 13g, Saturated Fat: 2.5g, Sodium: 120mg, Carbohydrates: 8g, Dietary Fiber: 2g, Protein: 24g