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Orange Habanero Grilled Salmon Kabobs

Makes 5-6 servings or 9-10 kabobs. 


  • 2 lb thick filet of Salmon skin removed and cut into 1 inch cubes
  • 3/4 cup Saucy Mama Orange Habanero Wing Sauce separated
  • 2 red bell peppers seeded and cut into medium chunks
  • 6 stalks thick green onions cut into 3 inch sections
  • 20 bamboo skewers soaked in water for an hour
  • oil for spraying the grill or pan


  • Place cubed salmon into a large freezer bag and pour in 1/2 cup of Saucy Mama Orange Habanero Wing Sauce. Seal and shake to coat.
  • Marinate for 30 minutes in the refrigerator.
  • If you want to serve with any additional veggies on the side prep those now. I made asparagus, simple tossed with olive oil, sea salt, and pepper and cooked on a grill pan next to the kabobs.
  • Remove your bamboo skewers from the water and dry off.
  • Remove salmon from the marinade. Discard marinade.
  • Using two skewers parallel to each other assemble kabobs using 3 pieces of salmon and 2 green onions and 2 red peppers in between each salmon. I end with a piece of onion or pepper on top to secure the salmon on the kabob. Make sure to use thick pieces of salmon and veggies and spear with both kabobs so they do not fall off on the grill!
  • Place kabobs on an oiled grill over medium heat.
  • Baste with additional 1/4 cup of Saucy Mama Orange Habanero Wing Sauce and cook approx 8 minutes. Turn, baste again, and cook until opaque and cooked through.
  • Remove and serve immediately with grilled asparagus and jasmine rice.
  • Optional: you may want to grill on top of aluminum foil or use a grill pan so they don't stick to the grates.