David found this recipe for mediterranean salmon kebabs on The Mediterranean Dish food blog after a bit of 'googling'. We wanted to make another kebab recipe as another option to go with the chicken souvlaki we made when my eldest stepson Cameron and his girlfriend Esther came to visit over the Queen's Jubilee weekend.
While David was cooking the chicken on the BBQ, I cooked the salmon kebabs under the grill. I've also given instructions to cook them on a griddle pan on the hob.
The marinade is deliciously garlicky and zesty and full of flavour with the end result being beautiful flaky salmon and veg with just a little of bite. We all loved them!
Enjoy these delicious salmon kebabs with your choice of lightly toasted breads and sides.
Tips
- The marinade packs the salmon with lots of flavour and also acts as a brine to help keep it from drying out. If you want to give the salmon a little more time in the marinade for even more flavour, cover and refrigerate for one hour or so before grilling.
- If using wooden skewers, remember to soak them in cold water for at least 30 minutes so that they don’t burn.
- This mediterranean salmon kebabs recipe is easily adapted if you’re cooking for less or more people.
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Ingredients
- 6 salmon fillets, skin removed and cut into 4cm cubes
- 1 courgette, sliced into rounds
- 1 small red onion, cut into squares
- salt and freshly ground black pepper
For the marinade:
- 60ml extra virgin olive oil
- zest and juice of 1 lemon
- 3 cloves garlic cloves, crushed
- 2 tsp fresh thyme leaves, chopped
- 2 tsp dried oregano
- 1 tsp ground cumin
- a pinch of chilli flakes
- 0.5 tsp ground coriander
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Instructions
- In a small bowl, whisk together the marinade ingredients.
- Place the salmon pieces, courgette and onions in a large plastic mixing bowl or sandwich bag. Season with salt and freshly ground black pepper, and toss briefly. Now pour the marinade over the salmon and toss again to make sure the salmon is well coated with the marinade. Let the fish marinate in the fridge for about 15 to 20 minutes (see Tips).
- Heat the grill to its highest setting. Line a baking tray with tin foil, then beginning with salmon, thread salmon, courgette and onions through metal or wooden skewers (see Tips) and lay in an even layer on the covered tray. Depending on the length of your skewers you should get about 4 pieces of salmon, courgette and onion on each skewer. Note: if using wooden skewers, even though you’ve soaked them, I still cover the exposed wooden top with foil.
- Put the tray with skewers under the hot grill and cook for 6 minutes, turning once, after 3 minutes.
- Remove the skewers from under the grill and serve with your choice of bread and sides.
To cook on a griddle pan on the hob:
- Brush a griddle pan with a little bit of extra virgin olive oil and heat on medium. Arrange the salmon kebabs in one layer (do this in batches if needed and do not crowd the kebabs). Cook for 3 minutes on one side, turn over and cook for another 3 minutes.
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Mediterranean Salmon Kebabs
Ingredients
- 6 salmon fillets skin removed and cut into 4cm cubes
- 1 courgette sliced into rounds
- 1 small red onion cut into squares
- salt and freshly ground black pepper
For the marinade:
- 60ml extra virgin olive oil
- zest and juice of 1 lemon
- 3 cloves garlic cloves crushed
- 2 tsp fresh thyme leaves chopped
- 2 tsp dried oregano
- 1 tsp ground cumin
- a pinch of chilli flakes
- 0.5 tsp ground coriander
Instructions
- In a small bowl, whisk together the marinade ingredients.
- Place the salmon pieces, courgette and onions in a large plastic mixing bowl or sandwich bag. Season with salt and freshly ground black pepper, and toss briefly. Now pour the marinade over the salmon and toss again to make sure the salmon is well coated with the marinade. Let the fish marinate in the fridge for about 15 to 20 minutes (see Tips).
- Heat the grill to its highest setting. Line a baking tray with tin foil, then beginning with salmon, thread salmon, courgette and onions through metal or wooden skewers (see Tips) and lay in an even layer on the covered tray. Depending on the length of your skewers you should get about 4 pieces of salmon, courgette and onion on each skewer. Note: if using wooden skewers, even though you’ve soaked them, I still cover the exposed wooden top with foil.
- Put the tray with skewers under the hot grill and cook for 6 minutes, turning once, after 3 minutes.
- Remove the skewers from under the grill and serve with your choice of bread and sides.
To cook on a griddle pan on the hob:
- Brush a griddle pan with a little bit of extra virgin olive oil and heat on medium. Arrange the salmon kebabs in one layer (do this in batches if needed and do not crowd the kebabs). Cook for 3 minutes on one side, turn over and cook for another 3 minutes.
Notes
- The marinade packs the salmon with lots of flavour and also acts as a brine to help keep it from drying out. If you want to give the salmon a little more time in the marinade for even more flavour, cover and refrigerate for one hour or so before grilling.
- If using wooden skewers, remember to soak them in cold water for at least 30 minutes so that they don’t burn.
- This mediterranean salmon kebabs recipe is easily adapted if you’re cooking for less or more people.
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