4largejalapeno peppers, seeded and cut in large chunks
8ozSockeye Salmon filets (I used 2 4-oz packages from SizzleFish.com)
2tablespoons Stubbs Bar-B-Q Spice Rub
1/4cupStubb’s Sticky Sweet Bar-B-Q Sauce
1/4cupplain unsweetened Greek yogurt
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.