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Greatest plates · Main
Mediterranean Salmon Kabobs
Flavour-packed grilled salmon kabobs coated in a garlicky, zesty Mediterranean marinade with zucchini and red onion. Allow 15–20 minutes to marinate — about 40 minutes all up — and easy to cook outdoors, on a grill pan or under the grill.
Serves 6Prep 10 minCook 8 minFish
Containsfish
Inspired by a recipe from The Mediterranean Dish ↗
Protein 30%Carbs 5%Fat 65%
About 320 kcal a serve — 24 g protein, 4 g carbs, 23 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 6
Method
Make the marinade
Mix allIn a small mixing bowl, whisk together the olive oil, lemon zest and juice, minced garlic, chopped thyme, dried oregano, cumin, Aleppo pepper and ground coriander until well combined.
In the bowlWhisk all →
Season the salmon and veg
SeasonPlace the cubed salmon, sliced zucchini and red onion pieces into a large mixing bowl. Season generously with salt and pepper and toss to coat everything evenly.
In the bowlSeason →
Marinate
RestPour the marinade over the salmon and vegetables and toss once more to coat. Let marinate at room temperature for 15 to 20 minutes, or in the fridge for up to 1 hour.
15–20 min
Thread the skewers
ThreadThread the salmon, zucchini and onion pieces onto skewers, alternating as you go. If using bamboo skewers, soak them for 30 minutes first to prevent burning.
Preheat the grill
PreheatOil your grill grates and preheat to high. For indoor cooking, brush a grill pan with a little olive oil and heat over medium.
Grill the kabobs
GrillArrange the skewers on the grill and cover. Grill with the lid on for 6 to 8 minutes, using tongs to turn once midway through. The fish is ready when it is opaque throughout.
Cook's noteDon't skip the 15–20 minute marinade — it acts as a brine that keeps the salmon from drying out; serve with tahini sauce or tzatziki alongside.
Estimated per serve
320 kcal · 24 g protein · 4 g carbs · 23 g fatestimates, within ~10%
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