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1 lb. salmon steaks, skin removed, cubed
12 pieces cauliflower florets
2 medium zucchini, cut into 3/4-inch slices
2 medium red peppers, cut into 3/4-inch pieces
1 medium red onion, cut into 3/4-inch chunks
1/2 cup Kraft Greek with Feta and Oregano Dressing
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How do I make it ?
Preheat barbecue to medium heat. Arrange salmon and vegetables alternately on 12 skewers.
Place in large pan; brush with dressing. Cover and refrigerate 10 min. to marinate. Remove kabobs from marinade; discard marinade.
Grill 7 min. or until cooked through, turning after 3 min.
Kraft Kitchen Tips!
Soak wooden skewers in water 30 min. before using to prevent them from burning. Run paper towel dipped in oil along skewers before use, so cooked items will remove easily.
Variation - Other Seafood Options
Shrimp, scallops or cubes of firm fish also make excellent kabobs.
Calories From Fat
% Daily Value
Fat 22.5 g
Saturated fat 3.1 g
Cholesterol 50 mg
Sodium 377 mg
Carbohydrate 16.1 g
Fibre 3.6 g
Sugars 0 g
Protein 19.8 g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.