Savor this seafood on a stick with the most vibrant Mediterranean flavors!
At first, you might do a double-take… after all, kabobs are classically made with beef, lamb, or chicken. But don’t be fooled; this recipe has strong ties to tried and true Mediterranean and Middle Eastern cooking that both satisfies cravings and supports well-being. Not only that, but they’re incredibly easy and fun to make. Evenly chop your fish and veggies, stack ’em on the stick with some artistic flare, and grill ’em up ’til they’re good to go.
If you’re looking to impress or inspire your friends, this is a fantastic dish to bring to a cookout or potluck. With such a unique array of ingredients and familiar flavors like garlic, thyme, and dill, salmon kabobs can be enjoyed by seafood lovers and those who want to try something new. While they go well with an array of main dishes, I recommend serving them with a side of Mediterranean Quinoa Salad. You won’t be disappointed!
Are Salmon Kabobs Healthy?
Rich with protein and omega-3 fatty acids, salmon is one of the healthiest fish you can eat. Plus, it’s a great complement to zucchini, which have plenty of fiber, vitamins and minerals. For these reasons and more, salmon kabobs are both delicious and nutritious. They’re also gluten-free, sugar-free, and pescatarian.
How to Pick The Best Salmon
Finding the best salmon can be challenging, especially for those who aren’t used to cooking with seafood to begin with. For starters: keep in mind that farmed salmon will usually be light pink, while wild-caught salmon will be dark pink. If it has any brown or gray spots, it’s not fresh, and probably not worth the buy. Next, feel free to give it a poke. It should be plump and firm, not soggy or mushy. Be careful with frozen salmon, and don’t purchase it if it looks like it’s been thawed or has freezer burn. Lastly, some people prefer to choose wild-caught salmon instead of farmed because the farming conditions are not always ideal. It’s up to you to do the research and find your best pick, but trust me: the effort is worth it for this recipe!
How to make ahead and store
To make ahead of time, you can marinate the salmon for up to 6 hours before cooking. Prepare the zucchini and red onion and store each in a separate container in the fridge. Once the salmon has soaked in the marinade to your desired level of “yum,” go ahead and assemble the kabobs and grill.
While these are best enjoyed fresh, you can store leftovers covered in the fridge for up to 3 days. I don’t recommend freezing them, but you can enjoy them cold out of the fridge or reheated on the grill (about 5 minutes should do the trick).
Serving Suggestions
Salmon kabobs go great with almost any Mediterranean or Middle Eastern dish, whether it’s a side or another main. Experiment with Chickpea Pasta Salad, Grilled Stuffed Peppers, or a fresh Mediterranean Cucumber Salad. I also think these would go great with a simple side of Roasted Green Beans.
Ingredients
- 1.5 lbs salmon fillet cut into 1-inch cubes
- 2 tablespoons lemon juice
- 1/4 cup olive oil plus more for drizzling
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried dill
- 1 teaspoon dried thyme
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 red onion cut into chunks
- 2 large lemons thinly sliced
- 1 zucchini cut into 1/2-inch slices
Instructions
- In a large bowl, whisk together olive oil, salt, pepper, dill, thyme, cumin, lemon juice, and garlic powder.
- Add salmon cubes to the marinade and gently toss to coat. Let marinate for 20 minutes.
- Place zucchini and onion in a bowl and drizzle with a little olive oil. Sprinkle salt and pepper to taste. Toss to coat.
- Thread the marinated salmon, lemon slices, zucchini, and red onion onto skewers, alternating between each.
- Preheat grill to medium-high heat. Grill kabobs for 7-10 minutes, turning occasionally, until salmon is cooked through and vegetables are tender.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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