Best Grilled Salmon Kebabs With Dill Recipes

GRILLED SALMON KABOBS

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.

SALMON KABOBS

Steps:

• Begin by gathering and prepping all of your salmon kabob ingredients according to the ingredients list above to have ready and organized for use.
• If using wooden skewers, place 8 of them into water to soak while you marinate the salmon. (You will use 2 skewers per kabob.)
• Prepare the salmon by cutting each fillet into 4 large, even chunks. Place the salmon pieces into a medium sized bowl, and add about 1 tablespoon of olive oil, the garlic, a couple of pinches of sea salt and black pepper, the smoked paprika and the ground cumin, and toss gently to coat the pieces. Marinate the salmon for about 20 minutes.
• While the salmon marinates, gather and prep all of your cucumber-dill ingredients according to the ingredients list above to have ready and organized for use.
• To prepare the sauce, combine all ingredients in a bowl and whisk together until well blended and thick. Check the salt level and add a pinch more if necessary. Keep cold until ready to serve.
• To prepare the salmon kabobs, remove the skewers from the water, and tap any excess water off. Using two skewers, take a piece of salmon and thread it onto two skewers, followed by a small piece of the red onion. Repeat the process until each set of skewers contains a total of 4 salmon pieces (one fillet worth) and 4 red onion pieces, and repeat until you have a total of four salmon kabobs.
• Heat a grill pan over high heat, and once very hot, add a couple of drizzles of olive oil. Add the salmon kabobs (working in batches if necessary) and grill them, turning every now and then for even grilling, for about roughly 5-6 minutes, or until golden and cooked through. Remove the salmon kabobs onto a clean plate, squeeze a touch of lemon over top and keep warm. Repeat until all kabobs are grilled.
• Next, sprinkle a pinch of salt/black pepper over the halved campari tomatoes, and add them to the grill pan. Allow them to grill for 30 seconds-1 minutes until warmed and slightly grilled/charred, and set them onto the plate next to the salmon kabobs.
• To serve, add a salmon kabob to each plate, along with a couple of tablespoons of the cucumber-dill sauce next to the kabob, along with two, grilled campari tomato halves. Garnish by sprinkling a couple tablespoons of the feta cheese over the top of everything, as well as some of the fresh chopped dill. Serve with an accompaniment of your choice, if desired.

GRILLED SALMON KABOBS WITH LEMON DILL MARINADE

Steps:

• Cut salmon crossway into ½-inch wide strips and place in large Ziplock bag. Add vinegar, lemon juice, and zest, and fresh dill to bag. Seal tightly and shake to combine.
• Marinate in the refrigerator for 20 to 30 minutes (do not marinate longer or the vinegar will start to cook the salmon).
• Preheat gas or charcoal grill to medium heat. Remove salmon from bag and discard marinade.
• Thread salmon pieces accordion-style (see pictures above for reference) onto skewers, alternating with zucchini slices. Sprinkle with salt and pepper.
• Lightly oil grill with light olive oil or cooking spray to prevent sticking. Immediately place salmon kabobs on the grill. Cook uncovered for 5 to 7 minutes, rotating midway, until grill marks appear and fish is flaky when tested with a fork.
• Squeeze a bit more lemon juice on top when serving.

GRILLED SALMON KEBABS WITH DILL

Steps:

• Prepare grill. If using bamboo skewers soak in warm water 15 minutes.
• Pat salmon dry and cut into 8 cubes. Cut zucchini into 3/4-inch-thick rounds. In a bowl stir together wine, oil, dill, and garlic. Add salmon, zucchini, and tomatoes, tossing to coat, and let stand, covered, at room temperature 15 minutes.
• Alternately thread salmon, zucchini, and tomatoes onto skewers and season with salt and pepper. Grill kebabs on an oiled rack set 5 to 6 inches over glowing coals, turning kebabs, until salmon is just cooked through, 6 to 8 minutes. (Alternatively, kebabs may be broiled under a preheated broiler 3 to 4 inches from heat.)