- Cooking time
- 20 mins
- Difficulty
- moderate
- Serves
- 4 people
- Dinner
- September 26, 2016
Grilled Salmon Kabobs with Dill Yogurt Sauce
We are always looking for healthy and simple recipes and as you may know we have just returned from our European trip (we will post more soon about what we did and what we ate there….). The memory of superbly prepared Norwegian salmon with tender greens still remains in our minds from our time spent in Norway and we just had to recall the experience by making salmon at home.
PrintGrilled Salmon Kabobs with Dill Yogurt Sauce
Ingredients
Scale
MARINADE
- 3 Tbsp Olive oil
- 1 Tbsp Honey
- 2 Tbsp Lemon Juice
- 2 Tbsp Dried Herb Mix of Oregano and Basil
- Pinch of crushed Red Pepper Flakes
- Salt and Pepper
SALMON KEBABS
- 2 Lb Fresh Salmon Filet – cut into 1 inch cubes (preferably organic)
- 1 Zucchini – sliced into 1/2 inch rounds
- 1 Red Bell Pepper – chop into 1inch cubes
- 1/2 Red Onion – peel and the slices cut into 1 inch cubes
- 2 Lemons – seed it, thinly sliced
SAUCE
- 1 cup Greek Yogurt – or any plain yogurt
- 2 garlic Cloves
- 2 Tbsp Lemon Juice
- 1 Tsp Dijon Mustard
- 1 Tsp Raw Honey
- Fresh Dill
Instructions
- In a small bowl mix together olive oil, honey, lemons, dried herbs, crushed pepper flakes and salt and pepper. Set aside
- Slide alternately salmon cubes and vegetables on the skewers. Lay the prepared kebabs on parchment paper lined baking tray and brush all sides with the marinade. Let the spices infuse at least 30 minutes.
- Prepare BBQ for medium heat.
- Grill for about 6 to 8 minutes or until fish becomes opaque. Start with 3 minutes on one side and gently turn over using stainless steel tongs (not plastic, because it can melt).
