Ingredients

The following ingredients have 4 Servings
  • 1 pound skinless salmon filet (cut into 1 1/2 inch cubes)
  • 2 lemons (sliced)
  • sesame seeds and green onions (optional garnish)
  • 4 slices bacon
  • 1 Tablespoon Torani Spicy Kola Nut syrup
  • 3 Tablespoons Hoisin sauce (divided use)

Instruction

  • Preheat. Preheat your grill to 400 degrees F and liberally wipe down the grates with cooking oil. While your grill preheats, prepare your kabobs.
  • Make the bacon sauce. In a food processor, blend the bacon slices until a puree is created. Mix in the Spicy Kola Nut syrup as well as 1 Tablespoon of the hoisin sauce.
  • Season. Pour the bacon sauce over the cubed salmon in a bowl and stir to thoroughly coat the salmon.
  • Grill. Thread the salmon and lemon slices onto kebab skewers and transfer to the grill. Cook for about 5 minutes per side, turning only once and very carefully. During the last minute of cooking, brush the kebabs with the remaining hoisin sauce.
  • Serve. Transfer to a serving platter and sprinkle with the sesame seeds and green onions (optional) before serving. Enjoy!