Grilled Salmon Kabobs Recipes

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GRILLED SALMON KABOBS



Grilled Salmon Kabobs image

These grilled salmon kabobs are easy, amazingly delicious and healthy. Tender, perfectly flaky and with tons of flavor, these are nicely caramelized and cooked to juicy perfection. Learn the tricks to make the best out of your salmon grilling experience.

Provided by Roxana Begum

Categories     Main Course

Number Of Ingredients 22

2 lbs skinless salmon fillet (cut into 1½ inch cubes)
1 red onion (cut into quarters)
3 roma tomatoes
1 green bell pepper (cut into quarters)
1 zucchini (cut lengthwise and then into quarters)
¼ cup extra virgin olive oil
¼ cup lemon juice
¼ cup red onion juice (from one medium onion, see note)
3 cloves garlic (grated, optional)
2 tablespoons dried rosemary
½ teaspoon salt
¼ teaspoon ground black pepper
1 teaspoon advieh (or ½ tsp ground cumin + ½ tsp ground coriander)
1 teaspoon dried ground ginger
1 teaspoon ground black pepper
⅔ teaspoon coarse salt
½ teaspoon dried mango powder (or sumac, see note)
⅓ cup leftover marinade from above
1 tablespoon extra virgin olive oil
1 pinch salt
1½ teaspoons tomato paste (optional)
¼ teaspoon saffron (ground and dissolved in 1 tablespoon hot water, optional)

Steps:

  • In a medium bowl, combine all the marinade ingredients - olive oil, lemon juice, red onion juice, garlic, dried rosemary, salt and pepper. Add the salmon cubes, toss to coat and marinate for 1 hour.
  • Meanwhile, thread the vegetables on ½ inch wide metal skewers (if using wooden or bamboo skewers, soak them in water at least 30 minutes before using).
  • Preheat the charcoal grill about 30 minutes before grilling. We recommend using hardwood charcoal and not briquettes for perfect flavor. The grill is ready when the flame has subsided, coals glow uniformly and covered with some ash.Tip: A small fan or hair dryer may be useful. Check this tutorial for more about charcoal grilling.
  • Alternatively, grill salmon kabobs using nicely oiled grates on gas grill at medium heat. See note for stove top or broiling options.
  • Thread the salmon cubes on ½ inch wide metal skewers. Combine the spices - advieh (or cumin + coriander), dried ground ginger, ground pepper, salt and mango powder or sumac. Sprinkle this mixture generously over salmon cubes on all sides.
  • To make the basting mixture, combine leftover marinade with olive oil and pinch of salt. Stir in some tomato paste or saffron water, if preferred.
  • Start grilling vegetables ahead of salmon kabobs. When they are about half done, proceed with salmon skewers.
  • When the grill is ready, arrange salmon skewers directly over the charcoal grill without the grate, about 4 inches above the glowing coals. Grill kabobs for 3 to 4 minutes on each side, flipping them couple times, until salmon turns opaque throughout. Baste all skewers with basting mixture while grilling and at the end.
  • Avoid cooking kabobs too close to the heat source or they will burn on the outside and remain uncooked inside. Do not cook at very low heat and for too long, otherwise they will become dry and overcooked.
  • Serve salmon kabobs and grilled vegetables with lemon slices, lavash, rice and sumac on the side.

Nutrition Facts : ServingSize 0.5 Skewer, Calories 214 kcal, Carbohydrate 6 g, Protein 24 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 62 mg, Sodium 217 mg, Fiber 1 g, Sugar 2 g

GRILLED SALMON KABOBS



Grilled Salmon Kabobs image

These grilled salmon kabobs are soaked in in a unique marinade blend that's full of flavor and skewered with lemon. If you can't cook them on the grill, they can also be baked in the oven. Either way, you'll get delicious, perfectly seasoned salmon that pairs perfectly with your favorite sides.

Provided by Melissa Belanger

Categories     Mains

Time 25m

Number Of Ingredients 14

1 1/2 - 2 pounds salmon, cubed
2 lemons, thinly sliced
3 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon water
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
1 teaspoon Dijon
2 teaspoons sesame seeds
2 teaspoon capers
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon coarse salt
1/4 teaspoon crushed red pepper flakes

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.

Nutrition Facts : Calories 188 calories, Sugar 0.3 g, Sodium 438.1 mg, Fat 9.3 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 1.1 g, Fiber 0.2 g, Protein 25.6 g, Cholesterol 57.9 mg

SALMON KEBABS WITH HERB SAUCE



Salmon Kebabs with Herb Sauce image

Provided by Valerie Bertinelli

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil, plus more for oiling the grill grates
1 teaspoon Italian seasoning
Kosher salt and freshly ground black pepper
1 pound center-cut salmon, skin and pin bones removed, cut into 24, 1 1/2- to 2-inch cubes
1 small red onion, cut into 1 1/2-inch-wide pieces
1 lemon, sliced into 1/3-inch-thick rounds and then quartered plus lemon wedges for serving
Herb Sauce, recipe follows
1/4 cup extra-virgin olive oil
1 tablespoon lemon zest and 1 tablespoon lemon juice, from 1 lemon
1/4 teaspoon crushed red pepper flakes
1 clove garlic, smashed and peeled
Kosher salt
1/2 cup packed basil leaves
1/2 cup packed parsley leaves

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.

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