Al Pastor Salmon Kabobs with Cilantro Tzatziki

Salmon skewers
Prep Time: 25
Cook Time: 10
Servings: 4 (2 kabobs each)


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:

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.)

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