Grilled Salmon and Veggie Kabobs
This delicious recipe comes from The Feel Good Foodie Cookbook by Yumna Jawad.
Servings: 4 servings (8 skewers)
Ingredients
- 2 pounds skinless salmon fillets, cut into 2-inch cubes
- 4 small lemons (1 juiced and 3 very thinly sliced)
- 1 large green bell pepper, seeded and cut into 1-inch cubes
- 1 large red onion, cut into 1-inch cubes
- 3 tablespoons extra virgin olive oil
- 2 medium garlic cloves, minced
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Set up your work station with a large baking sheet and 8 metal or wooden skewers. If you’re using wooden skewers and you’re grilling outside, soak them in cold water for at least 30 minutes before cooking. Heat a grill to medium-high heat.
- Gently pat the salmon as dry as possible with paper towels. Thread a piece of salmon, a folded slice of lemon, a cube of bell pepper and a cube of onion on one skewer, ensuring that there is about ¼-inch of space between each ingredient. Continue threading the ingredients, alternating each time, until you are about 1-inch from the end of the skewer. Set the finished skewer on the baking sheet. Repeat with the remaining skewers and ingredients.
- In a small bowl, whisk together the lemon juice, oil, garlic, oregano, cumin, salt and black pepper. Brush the skewers with the dressing, using all of it.
- Grill the skewers until the salmon is opaque and cooked through and the veggies are tender, 3 to 4 minutes per side. I prefer to cover the grill so the salmon has a chance to cook through. Transfer the skewers to a large platter and enjoy.
Nutrition
Serving: 1serving | Calories: 455kcal | Carbohydrates: 11g | Protein: 46g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Cholesterol: 125mg | Sodium: 395mg | Potassium: 1318mg | Fiber: 3g | Sugar: 4g | Vitamin A: 268IU | Vitamin C: 64mg | Calcium: 66mg | Iron: 3mg