My first experience with Salmon Kabobs took place last week. I used chunks of salmon, red peppers, green peppers, yellow peppers, onions, cherry tomatoes, squash and pineapple. These were threaded on bamboo skewers that I soaked for about 45 minutes to keep them from burning. The results were delicious!

I did have some problems though. The chunks of salmon I was using were about 1/2 inch by 1 inch. I lost several chunks of fish on the grill because they fell off the kabob. I ended up using a sheet of tinfoil on the grill to control the flare ups. Spraying some Pam on the sheet of foil can help keep the fish from sticking to the foil.

For my next fish kabob, I will use the largest chunks of fish that I can find, use 2 kabobs to keep the fish on the skewers, and spray a shot of Pam on the grill to control the sticking.