If you can find (or grow) them, use sturdy rosemary branches, stripped of leaves, as skewers for these Italian kebabs. Oil your grill well to prevent sticking, don't move the kebabs around unnecessarily, and keep a close eye on the fire to avoid flare-ups. Make it a Meal: Serve with a Greek salad and brown rice flavored with capers and fresh parsley.

Servings: 4 servings, 2 skewers each
Total Time: 30 minutes
Ease of Preparation: Easy
Cuisine: Mediterranean
Health: Healthy Weight

Ingredients:

2 teaspoons minced fresh rosemary

2 teaspoons extra-virgin olive oil

2 cloves garlic , minced

1 teaspoon freshly grated lemon zest

1 teaspoon lemon juice

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

1 pound center-cut salmon fillet , skinned and cut into 1-inch cubes

1 pint cherry tomatoes

Steps:

1: Preheat grill to medium-high.

2: Combine rosemary, oil, garlic, lemon zest, lemon juice, salt and pepper in a medium bowl. Add salmon; toss to coat. Alternating the salmon and tomatoes, divide among eight 12-inch skewers.

3: Oil the grill rack. Grill the spedini, carefully turning once, until the salmon is cooked through, 4 to 6 minutes total. Serve immediately.

Nutrition: (Per serving)

Calories - 246
Carbohydrates - 4
Fat - 15
Saturated Fat - 3
Monounsaturated Fat - 6
Protein - 23
Cholesterol - 67
Dietary Fiber - 1
Potassium - 598
Sodium - 211
Nutrition Bonus - Selenium (60% daily value), Vitamin C (25% dv), Potassium (17% dv), Vitamin A (15% dv), excellent source of omega-3s.

Prepare spedini (Step 2), cover and refrigerate for up to 8 hours. Proceed with grilling (Steps 1 & 3) when ready to serve. | Equipment: Eight 12-inch skewers

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