Description
Delicious and healthy Grilled Salmon Kabobs featuring tender salmon cubes marinated in a zesty lemon and herb blend, then grilled to perfection with slices of fresh lemon for a bright, flavorful finish. Perfect for a backyard barbecue or a quick weeknight dinner.
Ingredients
Units
Scale
Salmon Kabobs
- 1 1/2 - 2 pounds salmon, cubed
- 2 lemons, thinly sliced
Marinade
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 tablespoon water
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- 1 teaspoon Dijon mustard
- 2 teaspoons sesame seeds
- 2 teaspoons capers
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon coarse salt
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Prepare the marinade: In a large mixing bowl, whisk together lemon juice, olive oil, water, Worcestershire sauce, soy sauce, Dijon mustard, sesame seeds, capers, ground cumin, dried oregano, coarse salt, and crushed red pepper flakes until well combined.
- Marinate the salmon: Add the cubed salmon to the marinade bowl, tossing gently to coat all pieces evenly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to infuse.
- Soak the skewers: While the salmon marinates, soak wooden skewers in water for at least 30 minutes to prevent burning on the grill.
- Assemble the kabobs: Thread the salmon cubes onto the skewers, sandwiching a thin lemon slice between each piece. Aim for about 5 salmon cubes per kabob for even grilling.
- Preheat the grill: Heat your grill to high temperature. Place a grill grate or piece of heavy-duty aluminum foil on the grill surface to prevent sticking and flare-ups.
- Grill the kabobs: Place the assembled kabobs on the grill and cook for approximately 10 minutes total, turning once halfway through to evenly brown and cook both sides thoroughly.
Notes
- Make sure to soak wooden skewers for at least 30 minutes before grilling to avoid burning.
- Salmon cubes should be uniform in size for even cooking.
- Use fresh lemons for vibrant flavor and to prevent bitterness.
- Adjust crushed red pepper flakes to taste for desired spiciness.
- Grill over indirect medium-high heat if flare-ups occur to avoid charring the fish.
Nutrition
- Serving Size: 1 kabob
- Calories: 220
- Sugar: 1.5g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 60mg
