Grilled Salmon Kabobs With Greek Marinade Recipes

GRILLED SALMON KABOBS

Steps:

• Add the marinade ingredients in a large mixing bowl. Whisk to combine.
• Place the cubed salmon into the marinade and cover the bowl. Refrigerate for at least 30 minutes to allow the salmon to marinate. While the salmon marinates, soak the wooden skewers.
• Assemble the skewers with a lemon slice between each of the salmon cubes, about 5 salmon pieces per kabob.
• Preheat grill to high heat, and add a grill grate or piece of heavy duty aluminum foil.
• Grill salmon for 10 minutes, turning once to evenly brown both sides.

MEDITERRANEAN SALMON KABOBS

Steps:

• In a small bowl, whisk together the marinade ingredients of extra virgin olive oil, lemon juice and zest, garlic, oregano, thyme, cumin, Aleppo pepper and coriander.
• Place salmon pieces, zucchini and onions in a large mixing bowl. Season with kosher salt and pepper, and toss briefly. Now 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 (see Cook's Tip)
• 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 (indoor grilling instructions in notes). 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 (using tongs is the best way to turn the salmon skewers)

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!

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.

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.