Honey Lime BBQ Kabobs Recipe from GourmetFoodPlaza.com

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Honey Lime BBQ Kabobs
This recipe is from Harvey Gifford, Harvey lives the free life of the troller, often out fishing the Pacific Salmon for three weeks at a time on his 47-foot Pacific Princess, a state-of-the-art flash-freezer vessel. Never relaxing indoors, he works on his boat, his new house or goes hunting. You can eat as well as his crew and friends: try his honey-lime kebobs and see.
Serves 6 - 8
3 lbs	salmon fillet, skin on, cut into 1" chunks
1	green bell pepper, cut into 1" squares
1	red onion, cut into 1" squares
2 cups	halved mushrooms
1	lime, juice and zest
1/2 cup	light soy sauce
1/4 cup	creamed honey
2	garlic cloves, minced
-	Salt and freshly ground pepper, to taste
12 - 16	long bamboo skewers, soaked in water
2	limes, juice
1/4 cup	creamed honey

-	Place salmon and vegetables into a large flat dish.
-	In a small bowl whisk together the lime juice and zest, soy sauce, honey and garlic until honey is dissolved; pour over salmon and vegetables.
-	Season with salt and pepper, toss everything gently together, cover and refrigerate for 6 hours.
-	Preheat barbecue to medium-high and oil the grill.
-	Alternate the marinated salmon and vegetables onto the soaked skewers.
-	In a small bowl, whisk together the lime juice and honey.
-	Place skewers on hot grill and cook ten minutes, basting often with honey mixture and turning once.

-	Preparation time: 20 minutes (plus 6 hours marinating)
-	Cooking time: 10 minutes

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