Chili Grilled Salmon Kabobs

• 8 wooden skewers
• 1 medium ancho chile, chopped
• 1 medium chipotle pepper in adobo sauce, chopped
• 1 tablespoon olive oil
• Juice of 1 lemon
• Juice of 1 lime
• 2 cloves garlic, chopped
• 1/2 teaspoon oregano
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1 small onion, chopped
• 2 pounds salmon, cubed
• Guacamole
• 10 inch tortillas, warmed
• Cilantro, chopped

Soak skewers in water for 30 minutes to keep them from burning.

Combine paste with salmon. Mix well and marinate for 2 hours. Thread salmon on skewers and grill or broil for 5 minutes per side.

Place tortillas in a warmer like this one from Pfaltzgraff and microwave for a minute or two. Serve Chili Grilled Salmon Kabobs with warm tortillas, Guacamole and cilantro.

Serves 4.