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grilled salmon skewers on white plate
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5 from 2 votes

Grilled Mediterranean Salmon Kabobs

Grilled Mediterranean Salmon Kabobs basted with lemon garlic-herb sauce. Lightly charred outside, juicy inside skewered with fresh vegetables.
Prep Time10 mins
Course: Main Course
Cuisine: Greek, seafood
Keyword: salmon kabobs, grilled salmon kabobs, grilled salmon
Servings: 5 kabobs


  • gas grill


  • 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


  • 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.


  • 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°.