Best Greek Salmon Kabobs Recipes

GRILLED SALMON KABOBS WITH GREEK MARINADE

Steps:

• Preheat a grill to high heat (400 degrees)
• Slice the salmon, zucchini and red onion into cubes wide enough that they will securely hold on the skewer. Set aside.
• In a medium size mixing bowl combine all of the marinade ingredients and whisk until combined.
• Add the salmon to the marinade and chill for 30 minutes.
• Toss the zucchini and red onion in the corn oil, dill, salt and pepper.
• If using wooden skewers soak in water for 10 minutes. If using metal skewers lightly spray with cooking oil so the ingredients do not stick.
• Remove the salmon from marinade and thread the salmon, zucchini and red onion on the skewers.
• Grill 4 minutes on each side.
• When flipping or removing the skewers use tongs to grab the skewer itself or a slice of zucchini. If you try to move the skewers by grabbing the salmon it will flake off.
• Enjoy with extra lemon, dill and feta if desired!

CITRUS SALMON SKEWERS

Steps:

• Set the oven to broil. Line a half-sheet pan (13-by-18 inches) with foil.
• Combine the citrus zests, juices, parsley, dill, paprika, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl. While stirring, add the olive oil until combined; set aside.
• Add the salmon to a separate bowl. Pour half of the sauce mixture over the salmon, tossing to completely coat it. Thread the salmon onto four 15-inch metal skewers. Sprinkle lightly with salt.
• Add the salmon skewers to the sheet pan crosswise, allowing the skewers to hang off the edges and keeping the salmon from touching the pan.
• Broil until the edges of the salmon become golden and it is cooked through (no need to turn), 7 to 8 minutes. Transfer to a bed of arugula.
• While the salmon rests, spread the Greek yogurt in a shallow bowl. Top with the remaining sauce mixture.
• Garnish the salmon with more parsley and dill. Serve with the Greek yogurt on the side.

GREEK SALMON KABOBS

Steps:

• Heat grill to medium heat.
• Thread fish onto 12 skewers alternately with vegetables; place in shallow dish.
• Pour dressing over kabobs; turn to evenly coat kabobs. Refrigerate 10 min.
• Remove kabobs from dressing; discard dressing.
• Grill kabobs 6 to 8 min. or until fish flakes easily with fork, turning frequently.

GREEK SALMON AND SEAFOOD SKEWERS

Steps:

• In a large glass dish not too deep, mix oil, garlic, thyme, salt, pepper and marjoram.
• Add salmon, bell pepper, shrimp and scallops and mix to coat well.
• Cover the dish with saran wrap and let marinate 15 to 30 minutes in the fridge.
• On 8 metal skewers or 8 wood skewers previously soaked in water, thread salmon cubes alternating with the bell pepper, shrimps and scallops.
• Set the barbecue to medium heat.
• Put seafood skewers on an oiled grill of the bbq and close the cover.
• Cook 6 to 8 minutes or until salmon flakes easily with a fork (flip the skewers at mid-cooking and baste with marinade).
• Serve the skewers with lemon quarters.