Ingredients:
For the Salmon Skewers:
1 pound salmon fillet, cut into 1-inch cubes
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1 lemon, cut into wedges
For the Chimichurri Sauce:
1 cup fresh parsley, finely chopped
1/2 cup fresh cilantro, finely chopped
4 cloves garlic, minced
1/2 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon black pepper
Instructions:
For the Salmon Skewers:
Preheat your grill to medium-high heat.
In a large bowl, combine the salmon cubes, olive oil, minced garlic, paprika, salt, and black pepper. Toss to coat the salmon evenly.
Thread the salmon cubes onto skewers, alternating with lemon wedges.
Grill the salmon skewers for about 3-4 minutes per side, or until the salmon is cooked through and has nice grill marks.
For the Chimichurri Sauce:
In a medium bowl, combine the chopped parsley, cilantro, minced garlic, olive oil, red wine vinegar, dried oregano, red pepper flakes, salt, and black pepper. Mix well.
Allow the chimichurri sauce to sit for at least 10 minutes to let the flavors meld together.
To Serve:
Drizzle the grilled salmon skewers with the chimichurri sauce or serve the sauce on the side for dipping.
Enjoy the skewers hot, garnished with additional fresh parsley if desired.
