Mediterranean Grilled Salmon Kabobs
Ingredients
- 2 Pound Salmon Fillet
- 1/3 Cup Olive Oil
- 4 Cloves Garlic
Minced
- 1/2 Tsp Cumin
- 1/2 Tsp Chili Powder
- 1/4 Tsp Coriander
- 1 Tsp Thyme
- 1 Tsp Oregano
- 1/4 Tsp Red Pepper Flakes
- 1 Tsp Dill
- 1 Tsp Sea Salt
- 1/2 Tsp Ground Black Pepper
- 1 Large Zucchini
- 3 Lemons Lemons
- 2/3 Cup Grape Tomatoes
- 1 Small Red Onion
Directions
- 1
Remove the skin from the salmon fillet and chop into 1-2 inch chunks. Juice two of the lemons and slice the other removing and discarding seeds. Thinly slice the zucchini and red onion with a sharp knife or mandoline.
- 2
Add all of the cubed salmon, veggies, dried spices, olive oil, and lemons to a large prep bowl and toss to combine. Cover with foil and marinade in the fridge for at least 20 minutes or as long as 2 hours.
- 3
Once salmon and veggies have marinated spray 6 12 inch metal skewers and add all the salmon and veggies to the skewers alternating everything. This isn't required, but it makes the kabobs look pretty.
- 4
Spray your grill with cooking spray, then heat it to 350 degrees F. Once the grill has heated, add the kabobs to the grill and cook 3-5 minutes per side. The salmon will turn pink when it is finished and have a bit of a char. Once cooked remove from the grill and serve warm with tzatziki sauce. Enjoy!
Mediterranean Grilled Salmon Kabobs
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About this Recipe
Craving a vibrant, flavorful meal that’s both healthy and easy to make? These Mediterranean Grilled Salmon Kabobs are your answer, bringing the fresh tastes of the Mediterranean right to your grill.
Why These Kabobs Will Be a Summer Hit
The magic in these salmon kabobs lies in a robust marinade that perfectly complements the rich, flaky fish. A harmonious blend of olive oil, minced garlic, cumin, chili powder, coriander, thyme, oregano, dill, and a hint of red pepper flakes infuses every bite with deep, aromatic flavor. Paired with bright, fresh vegetables like zucchini, grape tomatoes, and red onion, these skewers offer a balance of textures and tastes that are incredibly satisfying.
What truly sets this recipe apart is its simplicity and speed. With just 15 minutes of prep, you're ready for a quick 6-minute cook on the grill, ensuring juicy salmon and tender-crisp vegetables without fuss. This method locks in moisture and creates a beautifully charred exterior that makes every kabob irresistible.
What to Expect from Your Grilled Salmon
Imagine succulent, flaky salmon that practically melts in your mouth, its natural richness enhanced by a fragrant, savory spice blend. Each bite offers a burst of flavor—earthy cumin and coriander, herbaceous thyme, oregano, and dill, with a gentle warmth from chili powder and red pepper flakes. The grilled zucchini and red onion become subtly sweet and tender, while the grape tomatoes add a pop of tangy juiciness.
This dish is a feast for the senses, providing a light yet satisfying meal perfect for warm weather. The fresh lemon squeezed over the top brightens everything, cutting through the richness of the salmon and tying all the Mediterranean flavors together beautifully.
Customization & Variations
This recipe is wonderfully adaptable to your pantry and preferences. You can easily adjust the level of spice by increasing or decreasing the red pepper flakes. If zucchini isn't your favorite, feel free to swap it for other firm, grill-friendly vegetables such as bell peppers or mushrooms to complement the salmon. For an even brighter citrus note, a squeeze of extra fresh lemon juice after grilling is always a welcome addition.
Serving & Context
These Mediterranean Grilled Salmon Kabobs are designed to be the star of your summer gatherings, weeknight dinners, or any occasion calling for a delicious, healthy main course. Serve them alongside a simple quinoa salad, couscous, or a refreshing green salad for a complete and wholesome meal.