Spicy Sweet Potato & Salmon Kabobs


Is the weather perfect outside? Do you have extra skewers lying around the house? If so, this flavorsome, appealing dish is sure to please everyone and its fun! Invite someone to help you prepare this in the kitchen today and try it out! Sweet potatoes, succulent pineapple chunks combined with the savory salmon and heat of the jalapeno- what a balanced, colorful kabob! Gluten free friendly and perfect atop a salad or just solo. 


  • 1 medium sweet potato, cut into large cubes
  • 2 teaspoons olive oil
  • 8-oz fresh pineapple chunks
  • 4 jalapeno peppers, seeded and cut into chunks
  • 2 4-oz packages of Salmon 
  • 2 tablespoons Stubbs Bar-B-Q Spice Rub
  • ¼ cup prepared BBQ sauce
  • ¼ cup unsweetened plain Greek yogurt

Preparation Instructions:

Use 4 metal skewers or soak 4 bamboo sticks in water for 10 minutes.

Place sweet potato chunks in microwave safe bowl and par cook in microwave for 1 to 2 minutes until no longer crunchy, but not too soft. Toss with olive oil, set aside.

Use filet knife to cut skin off bottom of fish. Cut into 12 pieces total (6 each filet)

On each skewer, thread on salmon, pineapple, jalapeno and sweet potato in alternating pattern.  Generously sprinkle with spice rub on both sides.

Place skewers on grill heated to approximately 400 F degrees, cook for approximately 4  minutes, then flip and grill for 3 to 4 additional minute or until salmon is medium doneness. Transfer to platter.

In small bowl, mix together BBQ sauce and yogurt. Serve with kebabs as a dip or drizzle.

 Serves 2.


Recipe Credits: Jennifer at www.thefitfork.com

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