Al Pastor Salmon Kabobs with Cilantro Tzatziki

For the Brine:

• 1 lb skinless salmon filet, cut into 2” cubes (16 total)
• 1 cup water
• 4 Tbls. salt
• 2 cups of ice
• 1 gallon ziplock bag

For the Sauce:

• 1 seedless cucumber, sliced thin
• 1 cup Greek yogurt (low fat/ fat free)
• 1 clove garlic, minced
• ¼ tsp salt
• 1 tsp La Preferida Organic Agave
• 4oz can La Preferida Organic Diced Green Chiles
• ¼ bunch cilantro, chopped
• 1 lime, juiced

For the Kabobs:

• 1 pkt La Preferida Organic Al Pastor Taco Seasoning
• ¼ fresh pineapple, cut into 16 cubes like salmon
• 2 lemons, sliced into 16 pieces
• 1 pint whole cherry tomatoes, rinsed
• 1 red onion, quartered (make 16 pieces, 2 pieces per skewer)
• 16 wooden skewers, soaked

For the brine:
Bring 1 cup of water to a boil, add salt, and allow to dissolve. Remove from heat and stir in ice. Allow water to cool. Pour mixture and fish into ziplock bag and place in a shallow dish. Allow fish to brine for 20 minutes (no longer or it will get mushy). The brine will keep the salmon moist for grilling.

For the sauce:
Combine all ingredients and set aside.

For the kabobs:
Pat the salmon dry. Spread seasoning on a plate and rub salmon pieces on all sides. Double skewer (side by side) to prevent salmon and veggies from spinning. For each skewer, start with salmon followed by pineapple, lemon slice (folded in half), onion and tomato. Repeat.

Grease grill lightly with olive oil. Turn grill on HIGH and allow it to heat up (approx. 10 minutes) Sear kabobs for 1 minute on each side. Place kabobs on the upper rack and cover grill for 5 minutes. (Or cook on a lower rack over medium heat for 2 minutes each side.)

Chef La Pref tips:

• Al Pastor means “shepherd style” due to the fact that the technique was brought over by Lebanese immigrants to Mexico. The flavors evolved to incorporate native spices, chilis, and fresh pineapple.
• To check if your fish is done without cutting into it, insert the tip of a paper clip into the fillet for a few seconds and touch it to your lips. If the paper clip is cold, the fish needs more time. If it is hot, the fish is overcooked. If it’s warm – congrats it’s just right!