Sweet and Smoky Salmon Kabobs

12 (10-inch) metal or bamboo skewers

2 tbsp. packed dark brown sugar

1 ½ tsp. smoked paprika

1 tsp. chili powder

½ tsp. ground red pepper (cayenne)

¾ tsp. salt

½ tsp. pepper

2 ¼ pounds skinless salmon fillet, cut into 1 ½-inch chunks

2 medium (8-ounce) zucchini, cut into ¼-inch-thick slices

Preparation:

If using bamboo skewers, soak skewers in hot water at least 30 minutes. Prepare outdoor grill for direct grilling on medium. In large bowl, combine sugar, paprika, chili powder, red pepper, ¾ teaspoon salt, and ½ teaspoon freshly ground black pepper. Rub mixture between fingers to break up any lumps of sugar. Add salmon and zucchini and toss to evenly coat with spice mixture. Thread zucchini slices, 2 at a time and alternating with salmon, onto skewers. Place on hot grill grate and cook 9 to 11 minutes or until salmon turns opaque throughout, turning occasionally. Serves: 8.