Grilled Salmon Kabobs
These grilled salmon kabobs feature a delicious Mediterranean marinade that is bursting with flavor. And they're ready in just 30 minutes, making them perfect for a healthy weeknight dinner.
Servings: 4
Calories: 341kcal
Ingredients
- 1½ pounds salmon cut into 1½-inch cubes
Marinade
- ¼ cup olive oil
- 1 lemon zested and juiced
- 2 teaspoons minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon paprika
- salt and pepper to taste
Instructions
- Stir together the marinade ingredients in a mixing bowl.
- Remove the salmon skin if present, and cut into 1½-inch cubes. Add the salmon cubes to the marinade and gently stir to coat them. Refrigerate for 20 minutes, up to an hour.
- Clean your grill grates and wipe them with a light coating of cooking oil. Then, preheat your grill to medium-high, around 400°F to 425°F. While the grill heats, skewer the salmon cubes.
- Grill the salmon for 8 to 10 minutes total, turning carefully once or twice, until lightly charred and the salmon flakes easily or reaches 145°F.
Notes
- If you're using wooden skewers, soak them in water while the salmon marinates so they won't burn on the grill.
- If your salmon has the skin on, remove the skin before cutting it into cubes.
- Try to cut the salmon into evenly sized pieces. And group similarly sized pieces on each skewer so you can adjust the cooking time for smaller, thinner pieces.
- The oil in the marinade can cause flare-ups when you first add the kabobs to the grill, so I cook them with the lid open for the first minute or two, then close the lid so they cook more evenly.
Nutrition
Calories: 341kcal | Carbohydrates: 2g | Protein: 35g | Fat: 21g | Cholesterol: 85mg | Fiber: 1g