Easy Salmon Kebabs
Servings: 4
It’s Friiiiidaaaaaaaay! To make things even better, it appears Spring has finally sprung (knock on wood); and this warmth and sunshine puts me in the mood to grill! I really love grilling because it’s a healthy way to cook and it usually makes for a fast and delicious meal. And besides burgers and hot dogs, nothing says “grilling” to me like kebabs.
So I’m excited to share a colorful, healthy, and delicious recipe you are going to love: Easy Salmon Kebabs! They’re so pretty and ready in just half an hour from start to finish….that’s what I’m talking about 🙂
PS, if you’re not into salmon this recipe can easily be made with chicken breast! You would just need to add a few extra minutes to your grill time.
Ingredients
How to make it
Heat your grill over medium heat.
In a small bowl add the olive oil, parsley, and garlic. Whisk together until well blended. Set aside.
Using 2 skewers for each kebab, thread alternating pieces of salmon, bell pepper, and lemon that’s been folded in half. (Using 2 skewers for each kebab keeps the food from spinning in circles when you flip it on the grill.) Repeat until you have 4 kebabs.
Note: if you have metal skewers I usually prefer those, but if you only have wooden skewers (like I used here), make sure to soak them in water for at least an hour prior to grilling to keep them from burning.
Using a brush or spoon, cover the kebabs on all sides with the oil and seasoning mixture. Then sprinkle the kosher salt and black pepper evenly on both sides.
Grill the kebabs, turning 1-2 times, until the salmon is opaque (between 8-10 minutes).
Squeeze fresh lemon juice on top of each kebab. Serve immediately. Check these babies out!
Ingredients
- 3 tablespoons olive oil
- 1 ½ tablespoons fresh Italian flat-leaf parsley, finely chopped
- 2 garlic cloves, finely minced
- ½ teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 pounds wild salmon fillet (skinless), cut into 1-inch cubes
- 2 bell peppers, cut into pieces roughly the same size of salmon cubes
- 2 large lemons, 1 sliced into very thin rounds, 1 cut into wedges for serving
- 8 metal skewers (if using wooden skewers, soak in water for at least 1 hour prior to grilling)