Mediterranean Salmon Kabobs
Servings 6 skewers
Ingredients
- 1/4 cup extra virgin olive oil
- 1 lemon, zested and juiced
- 3 cloves garlic, minced
- 2 teaspoons fresh thyme leaves, chopped
- 2 teaspoons dry oregano
- 1 teaspoon ground cumin
- 1 teaspoon mild chili pepper
- 1/2 teaspoon ground coriander
- 1.5 pound salmon fillet, cut into 1-11/2 inch cubes
- 1 zucchini, sliced into rounds
- 1 small red onion, cut into squares
- sea salt & pepper to taste
Instructions
- In a small bowl, whisk together olive oil, lemon zest and juice, garlic, oregano, thyme, chili pepper, and coriander. Set aside.
- In a large bowl, place salmon pieces, zucchini, and onions. Season with salt & pepper and toss.
- Pour marinade over the salmon and toss again making sure everything is well-coated. Let marinate for 15-20 minutes.
- Beginning with salmon, thread salmon, zucchini and onions through skewers.
- Heat grill. (no grill? see broiling instructions in recipe notes) Arrange skewers on top and cover.
- Grill salmon kabobs for 6-8 minutes, covered, or until fish is opaque throughout, turning once midway through cooking.
Notes
Broiling Instructions: Heat oven broiler. Arrange skewers on a large baking sheet and place 5-6 inches below broiler. Cook on one side 4-5 minutes, turn and cook another 4-5 minutes or until fish is opaque throughout.
Leftovers: Store in refrigerator in an air tight container for 2-3 days.