Recipe: Grilled Salmon Vegetable Kebabs

• 1 onion, cut into large chunks
• 1 red or yellow pepper, seeded and cut into 1-inch chunks
• 12 button or cremini mushrooms, stems removed
• 1 zucchini, sliced into half-moons
• 16 ounces fresh salmon, cut into 1-inch cubes
• ¼ cup olive oil
• 1 tablespoon chopped fresh thyme
• 2 cloves garlic, crushed
• ¼ cup almond butter
• 1 tablespoon apple cider vinegar
• ½ chili pepper, seeded
• 2 tablespoons lime juice
• 8 ounces water
• 4 12-inch skewers, soaked in water
• Salt and freshly ground black pepper, to taste

Alternate the vegetables and salmon on each skewer. Combine olive oil, thyme, and crushed garlic in a large flat baking dish and add the skewers; marinate for 30 minutes or more. Prepare the grill, while waiting, combine the almond butter, apple cider vinegar, chili, lime juice, and water in the blender and blend until smooth. Season the kebabs with salt and pepper. Cook on the grill for 8-10 minutes until the kebabs are cooked.