Greek Salmon Kabobs Recipes

GRILLED SALMON KABOBS WITH GREEK MARINADE

Steps:

• Preheat a grill to high heat (400 degrees)
• Slice the salmon, zucchini and red onion into cubes wide enough that they will securely hold on the skewer. Set aside.
• In a medium size mixing bowl combine all of the marinade ingredients and whisk until combined.
• Add the salmon to the marinade and chill for 30 minutes.
• Toss the zucchini and red onion in the corn oil, dill, salt and pepper.
• If using wooden skewers soak in water for 10 minutes. If using metal skewers lightly spray with cooking oil so the ingredients do not stick.
• Remove the salmon from marinade and thread the salmon, zucchini and red onion on the skewers.
• Grill 4 minutes on each side.
• When flipping or removing the skewers use tongs to grab the skewer itself or a slice of zucchini. If you try to move the skewers by grabbing the salmon it will flake off.
• Enjoy with extra lemon, dill and feta if desired!

GREEK-STYLE PORK KABOBS

Steps:

• In a bowl mix the first 9 ingredients until well blended.
• Add in the pork cubes and place into a large resealable bag; seal and refrigerate for 8-24 hours turning the bag occasionally to coat pork cubes evenly with the marinade.
• Remove the pork cubes from the bag and thread on skewers.
• Season the pork cubes with seasoned salt and black pepper.
• Grill over medium-high heat turning occasionally for about 5 minutes or until the pork is cooked to desired doneness.

MARINATED GREEK CHICKEN KABOBS

Steps:

• In a large shallow baking dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper, and rosemary. Place the chicken in the dish, and turn to coat. Cover, and marinate 3 hours in the refrigerator.
• Preheat an outdoor grill for high heat.
• Thread the chicken, onion wedges, and green bell pepper pieces alternately onto skewers. Discard remaining yogurt mixture.
• Grill skewers on the prepared grill until the chicken is no longer pink and juices run clear.

SALMON KEBABS WITH HERB SAUCE

Steps:

• Preheat the grill to 375 degrees F.
• Add the olive oil, Italian seasoning, 1 teaspoon salt and 1/2 teaspoon pepper to a large bowl and whisk to combine. Add the salmon, red onion, and lemon quarters to the bowl and gently toss to coat.
• To assemble the kebabs, thread a few pieces of red onion onto an 8-inch-long metal skewer (see Cook's Note). Next, add a piece of salmon, followed by a quarter of lemon. Continue threading the ingredients onto the skewer until you have 4 pieces of salmon on the skewer. Set the finished kebab aside and continue the process with the remaining skewers and ingredients.
• Generously oil the grates of the preheated grill. Add the salmon kebabs to the grill and cook, turning halfway through, until nice grill marks have formed, and the salmon easily releases from the grill, 4 to 6 minutes. (This can alternatively be done on an indoor grill pan.)
• Remove the salmon to a serving platter and drizzle with the Herb Sauce. Serve with lemon wedges.
• Add the olive oil, lemon zest, lemon juice, red pepper flakes, garlic and 1/2 teaspoon salt to a small food processor fitted with the blade attachment. Pulse until the garlic is finely chopped. Add the basil and parsley leaves and blend until finely chopped. Transfer the herb sauce to a bowl to serve with the grilled salmon.

CITRUS SALMON SKEWERS

Steps:

• Set the oven to broil. Line a half-sheet pan (13-by-18 inches) with foil.
• Combine the citrus zests, juices, parsley, dill, paprika, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl. While stirring, add the olive oil until combined; set aside.
• Add the salmon to a separate bowl. Pour half of the sauce mixture over the salmon, tossing to completely coat it. Thread the salmon onto four 15-inch metal skewers. Sprinkle lightly with salt.
• Add the salmon skewers to the sheet pan crosswise, allowing the skewers to hang off the edges and keeping the salmon from touching the pan.
• Broil until the edges of the salmon become golden and it is cooked through (no need to turn), 7 to 8 minutes. Transfer to a bed of arugula.
• While the salmon rests, spread the Greek yogurt in a shallow bowl. Top with the remaining sauce mixture.
• Garnish the salmon with more parsley and dill. Serve with the Greek yogurt on the side.

GREEK SALMON AND SEAFOOD SKEWERS

Steps:

• In a large glass dish not too deep, mix oil, garlic, thyme, salt, pepper and marjoram.
• Add salmon, bell pepper, shrimp and scallops and mix to coat well.
• Cover the dish with saran wrap and let marinate 15 to 30 minutes in the fridge.
• On 8 metal skewers or 8 wood skewers previously soaked in water, thread salmon cubes alternating with the bell pepper, shrimps and scallops.
• Set the barbecue to medium heat.
• Put seafood skewers on an oiled grill of the bbq and close the cover.
• Cook 6 to 8 minutes or until salmon flakes easily with a fork (flip the skewers at mid-cooking and baste with marinade).
• Serve the skewers with lemon quarters.

GREEK SALMON KABOBS

Steps:

• Heat grill to medium heat.
• Thread fish onto 12 skewers alternately with vegetables; place in shallow dish.
• Pour dressing over kabobs; turn to evenly coat kabobs. Refrigerate 10 min.
• Remove kabobs from dressing; discard dressing.
• Grill kabobs 6 to 8 min. or until fish flakes easily with fork, turning frequently.