Part of our Greek menu. Prep time: 10 minutes; Cook time: 10 minutes; Total time: 25 minutes.
Grilled salmon kabobs, prepared Mediterranean-style with a garlic marinade, zucchini and onions. Serve with tzatziki if desired.
Ingredients
- For kabobs
- 1.5 lb Salmon fillet, cut into cubes approximately 1-inch to 1-½ inch or so in size
- 1 zucchini, sliced into rounds
- 1 small red onion, cut into squares
- Kosher salt and pepper
- For Marinade
- ¼ cup to ⅓ cup olive oil
- 1 lemon, zested and juiced
- 3 garlic cloves, minced
- 2 tsp chopped fresh thyme leaves
- 2 tsp dry oregano
- 1 tsp ground cumin
- 1/2 tsp mild chili pepper
- ½ tsp ground coriander
Directions
- In a small bowl, whisk together the marinade ingredients of extra virgin olive oil, lemon juice and zest, garlic, oregano, thyme, cumin, chili pepper and coriander.
- Place salmon pieces, zucchini and onions in a large mixing bowl. Season with kosher salt and pepper, and toss briefly.
- Pour the marinade over the salmon and toss again to make sure the salmon is well coated with the marinade. Let the fish marinate for about 15 to 20 minutes
- Beginning with salmon, thread salmon, zucchini and onions through skewers (if using wooden skewers, be sure to have soaked them for 30 minutes before using.)
- Heat an outdoor grill. Arrange salmon skewers on top and cover the grill. Grill salmon kabobs for 6 to 8 minute, covered, or until the fish is opaque throughout, turning once midway through cooking
Notes
Broiling Instructions: Heat oven broiler. Arrange 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 minute or so or until fish is opaque throughout.
