Ingredients
| ½ | cup HOUSE OF TSANG® Sweet Chili Sauce |
| 2 | tablespoons lemon juice |
| 2 | tablespoons Sriracha hot sauce |
| 2 | teaspoons fresh grated ginger |
| 1 | pound fresh salmon filets, cubed |
| 1 | lemon, thinly sliced |
Directions
In small bowl, combine chili sauce and next 3 ingredients. Thread salmon and lemon slices on soaked wooden or metal skewers.
Brush grill with oil. Heat grill to 400°F. Grill kabobs 3 to 5 minutes per side or until desired degree of doneness, brushing frequently with glaze.