Mediterranean Grilled Salmon Kebobs

• Serves: 4 to 6

• Prep time: 15 minutes

• Cook time: 10 minutes

• Total time: 30 minutes (not including soaking and marinating time)

Ingredients

• ¼ cup olive oil

• Zest and juice from 1 medium lemon

• 2 tablespoons white or red wine vinegar

• 3 garlic cloves, minced

• 2 teaspoons honey

• 2 teaspoons Italian herb blend

• 1 ½ teaspoon fine sea salt

• ¼ teaspoon crushed red pepper flakes

• Freshly ground black pepper

• 1 ½ to 2 pounds skinless salmon fillet, cut into 1-inch cubes

• 1 large zucchini, sliced into thin coins

• 1 large bell pepper, sliced into 1-inch pieces

• 1 small red onion, cut into thick strips

• 1 cup cherry tomatoes

• Tzatziki, for serving

• Lemon wedges, for garnish

Instructions

1. Place 8 (12-inch) wooden skewers in a shallow pan and cover them with warm water. Soak for at least 20 minutes, and up to a few hours. If you have metal skewers, skip this step, but lightly grease them with olive oil.

2. In a mixing bowl, whisk together the olive oil, lemon juice, vinegar, garlic, Italian herb blend, salt, red pepper flakes, and black pepper to taste. 

3. Cut the salmon into 1-inch cubes. aiming to make 32 pieces so that you can thread 4 on each of the 8 skewers. 

4. Gently stir in the cubed salmon, zucchini, bell pepper, onion, and tomatoes into the marinade. Marinate for 20 minutes at room temperature, or cover the bowl and move it to the refrigerator and marinate for up to 2 hours. 

5. Thread the salmon and vegetables on the skewers, distributing the fish and veggies evenly.

6. Preheat a grill or a grill pan with medium heat, aiming for 350ºF to 375ºF. Once it’s hot, lightly grease the grates.

7. Cook the skewers directly over the heat until the salmon is firm and cooked through, and the veggies are lightly charred, rotating it as needed, 3 to 5 minutes per side. Use a spatula to help release the fish from the grates if it’s sticking.

8. Serve hot or warm, with lemon wedges and with tzatziki on the side.

Notes & Easy Swaps

• Swap the fish: Substitute shrimp or a firm fleshed white fish, such as sea bass, snapper, or halibut. 

• Cook in the oven: Spread the ingredients over a parchment-lined baking sheet, without skewering them, and roast in a 425ºF oven until the fish is cooked through and flakes easily, 8 to 12 minutes.