Grilled Mediterranean Salmon Kabobs
Grilled Mediterranean Salmon Kabobs basted with lemon garlic-herb sauce. Lightly charred outside, juicy inside skewered with fresh vegetables.
Servings: 5 kabobs
Calories:
Equipment
- gas grill
Ingredients
- 14-16 ounces salmon filets skin removed, cut in 1 1/2-2" chunks
- 1 large lemon thinly sliced
- 1 medium zucchini or summer squash thinly sliced
- 6-8 whole cherry tomatoes
- 10-12 bamboo skewers to double skewer, otherwise 5-6 skewers
Basting Sauce:
- 2 tablespoons fresh parsley chopped
- 2 whole garlic cloves grated
- 3 tablespoons olive oil
- 1 large lemon juice and zest
- 1 tablespoon fresh rosemary OR 1 teaspoon dry
- 1 tablespoon fresh oregano OR 1 teaspoon dry
- 1 teaspoon salt or to taste
- 1/4 teaspoon pepper
Instructions
- NOTE: you'll be using 2 lemons in this recipe: one sliced and the other juiced/zested.
Prepping the kabobs:
- Soak wooden skewers in water 15-20 minutes before grilling.
- Whisk the chopped parsley, grated garlic, olive oil, lemon juice and zest, chopped rosemary, oregano, salt and pepper together in a small bowl then set aside.
- Remove the skin from the salmon then cut into 1 1/2″ to 2″ chunks. Thinly slice the zucchini and the remaining lemon. Leave the tomatoes whole.
- Thread the salmon, lemon, zucchini and cherry tomatoes onto the skewers alternating between fish and vegetables.
Grilling:
- Brush olive oil onto the grates (or use cooking spray) so the kabobs don’t stick.
- Brush the skewers with the basting sauce then lightly season with salt. Place them face down, baste the other side and close the grill cover.
- Cook 8-10 minutes total turning and basting every 2-3 minutes until the salmon is cooked through.The salmon is finished cooking when it’s an opaque color, lightly charred and has an internal temp of about 145°.