I like the idea of kabobs—but don’t usually find them very satisfying: some items are undercooked (usually the onions and peppers of traditional kabobs), while others are charred to crisp. I realized there was a simple solution for this: keep “like with like” on the skewer, and cook each item to its own specification. A triangle of red onion between each piece of salmon and mushroom imparts a savory goodness while acting as a spacer, allowing for more even grilling. Make sure the onion is smaller than your other grillable pieces, so that they get good contact with the grill!
The sauce in this recipe is OUTRAGEOUSLY delicious and packed with anti-inflammatory goodness: detoxifying cilantro + anti-inflammatory garlic, ginger and turmeric. It also takes 5 minutes to make and stores beautifully. Who says cleanse food has to be boring?
Note: this recipe is lightly adapted from Barbara Kafka’s brilliant book, The Intolerant Gourmet. I highly recommend it!!