Description
These Garlic & Lemon Salmon Kabobs are a vibrant and healthy Mediterranean-inspired dish, featuring tender salmon cubes marinated in a zesty lemon-garlic mixture, skewered with colorful vegetables, and grilled to perfection. Perfect for a light yet flavorful main course, these kabobs offer a delightful balance of citrus and savory notes with a slightly charred finish.
Ingredients
Scale
For the Marinade and Salmon
- 1 ½ pounds skinless salmon fillet, cut into 1 ½-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Vegetables and Garnish
- 1 red bell pepper, cut into 1 ½-inch pieces
- 1 zucchini, sliced into thick rounds
- 1 red onion, cut into chunks
- Fresh parsley for garnish
- Lemon wedges for serving
- Metal or soaked wooden skewers
Instructions
- Prepare the Marinade: In a large bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, and black pepper until well combined to create a flavorful marinade.
- Marinate the Salmon: Add the salmon cubes to the marinade and gently toss to coat all pieces evenly. Cover and refrigerate for 20 to 30 minutes to allow the flavors to infuse.
- Preheat the Grill: Heat your grill to medium-high, ensuring the grates are clean and lightly oiled to prevent sticking.
- Assemble the Kabobs: Thread the marinated salmon, red bell pepper pieces, zucchini rounds, and red onion chunks alternately onto the metal or soaked wooden skewers to create colorful kabobs.
- Grill the Kabobs: Place the skewers on the preheated grill and cook for 8 to 10 minutes, turning occasionally, until the salmon is fully cooked through and has a slight char on the edges.
- Serve: Remove the kabobs from the grill, garnish with fresh parsley, and serve immediately with lemon wedges on the side for an extra burst of citrus flavor.
Notes
- If using wooden skewers, soak them in water for at least 30 minutes prior to grilling to prevent burning.
- These kabobs pair wonderfully with rice, couscous, or a fresh green salad for a complete meal.
- For variation, substitute salmon with firm white fish such as halibut without changing the cooking time.
