Mediterranean Salmon Kabobs
Best grilled salmon kabobs, prepared Mediterranean-style with a garlicy, zesty marinade, zucchini and onions!
Servings: 5 to 6 skewers
Equipment
- Bamboo skewers, , soaked for 30 minutes to prevent burning (or use metal skewers)
Ingredients
- 1 1/2 pound salmon fillet, cubed (about 1-inch to 1 1/2-inch cubes)
- 1 zucchini, sliced into rounds
- 1 small red onion, cut into large pieces (about 1-inch)
- Kosher salt
- Black pepper
For the Marinade
- 1/3 cup extra virgin olive oil
- 1 lemon, zested and juiced
- 3 garlic cloves, minced
- 2 teaspoons chopped fresh thyme leaves
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon Aleppo pepper (or 1/2 teaspoon chili flakes)
- 1/2 teaspoon ground coriander
Instructions
- Marinate the salmon. In a small mixing bowl, whisk together the marinade ingredients. Place the salmon, zucchini, and onions into a large mixing bowl and season generously with salt and pepper. Toss to ensure everything is well-seasoned, then pour in the marinade and toss once more. Let marinate at room temperature for 15 to 20 minutes, or in your refrigerator for up to 1 hour.
- Grill the salmon kabobs. Thread the salmon, zucchini, and onions through the skewers. Oil your grill grates and preheat to high (indoor grilling instructions in notes). Arrange salmon skewers on top and cover. Grill with the lid on for 6 to 8 minutes, using tongs to turn once midway through cooking. The fish is ready when it is opaque throughout. Enjoy!
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
- Indoor grilling instructions:
- Brush a griddle or grill pan with a little bit of extra virgin olive oil and heat on medium.
- Arrange the salmon kabobs in one layer (do this in batches if needed and do not crowd the kabobs).
- Cook for 3 to 5 minutes, then turn over once and cook for another 4 minutes or so. If you like, you can cover them for even cooking.
- Broiling Instructions:
-
- Heat your broiler to high. Arrange the salmon skewers on a large baking sheet and place about 5 to 6 inches below broiler.
- Cook on one side for 4 to 5 minutes, turn over and cook another 4 minutes or so or until fish is opaque throughout.
- Storage: In general, if the salmon was fresh and in good condition before cooking, you should be able to store it in the fridge in an air-tight container for 2 days or so. It’s best to enjoy cold or at room temperature–I like to turn leftover salmon into salmon salad.
- Nutrition information excludes the marinade, as most of it is discarded before serving.
Nutrition
Calories: 208.7kcal | Carbohydrates: 3.3g | Protein: 27.7g | Fat: 8.8g | Saturated Fat: 1.4g | Polyunsaturated Fat: 3.5g | Monounsaturated Fat: 2.9g | Cholesterol: 74.8mg | Sodium: 63.9mg | Potassium: 801.2mg | Fiber: 0.8g | Sugar: 1.9g | Vitamin A: 133.3IU | Vitamin C: 8.6mg | Calcium: 27.7mg | Iron: 1.3mg
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