Grilled Salmon Kebab Recipe

1. Prepare Salmon

Pat the salmon cubes dry with paper towels. Place them in a medium bowl.

2. In a small bowl, whisk together 3 tbs olive oil, 2 tbs lemon juice, minced garlic, smoked paprika, 1/2 tsp cumin, 1 tsp sea salt, and 1/2 tsp black pepper until combined.

3. Pour the marinade over the salmon cubes and gently toss to coat. Cover and refrigerate for 20–30 minutes (no more than 30 minutes so the acid doesn’t break down the salmon texture).

4. If using wooden skewers, submerge them in water for at least 30 minutes before assembling to prevent burning.

5. Toss the bell pepper pieces, red onion wedges, and cherry tomatoes in 1 tbs olive oil, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl until evenly coated.

6. Preheat grill to medium-high (about 400–450°F / 200–230°C) or heat a grill pan over medium-high heat. Oil the grate or pan lightly.

7. Thread the skewers alternating salmon, pepper, onion, and tomato pieces. Aim for 3–4 salmon cubes per skewer with vegetables between them so pieces are not crowded. Leave a small gap at each end for handling.

8. Brush assembled kebabs lightly with any remaining marinade or a little olive oil to prevent sticking.

9. Place the kebabs on the preheated grill. Cook for 3–4 minutes per side, turning carefully with tongs to avoid flaking the fish. Total grill time should be about 8–10 minutes, depending on cube size and heat, until salmon is opaque and flakes easily but still moist (internal temperature ~125–130°F / 52–54°C for medium).

10. If using a grill pan, cook with the same timing and consider finishing under a broiler for 1 minute if you want slightly more char.

11. Remove kebabs from the grill and let rest for 2 minutes on a plate.

12. While kebabs marinate or grill, make the zhoug: in a food processor or blender combine cilantro, parsley, mint (if using), jalapeño, 1 clove garlic, ground coriander, 1/4 tsp cumin, 1 tbs lemon juice, 3 tbs olive oil, and 1/2 tsp salt.

13. Pulse until a coarse, bright green sauce forms. If too thick, add up to 1 tsp water to loosen. Taste and adjust salt, lemon, or chili for heat.

14. Transfer zhoug to a small bowl and set aside until serving.

15. Place grilled salmon kebabs on a platter. Spoon zhoug over the kebabs or serve on the side for dipping.

16. Garnish with lemon wedges and chopped fresh herbs. Squeeze lemon over kebabs just before eating.