Grilled Salmon Kebabs With Dill Recipes
GRILLED SALMON KEBABS WITH DILL
Steps:
- Prepare grill. If using bamboo skewers soak in warm water 15 minutes.
- Pat salmon dry and cut into 8 cubes. Cut zucchini into 3/4-inch-thick rounds. In a bowl stir together wine, oil, dill, and garlic. Add salmon, zucchini, and tomatoes, tossing to coat, and let stand, covered, at room temperature 15 minutes.
- Alternately thread salmon, zucchini, and tomatoes onto skewers and season with salt and pepper. Grill kebabs on an oiled rack set 5 to 6 inches over glowing coals, turning kebabs, until salmon is just cooked through, 6 to 8 minutes. (Alternatively, kebabs may be broiled under a preheated broiler 3 to 4 inches from heat.)
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- Place the cubed salmon into the marinade and cover the bowl. Refrigerate for at least 30 minutes to allow the salmon to marinate. While the salmon marinates, soak the wooden skewers.
- Assemble the skewers with a lemon slice between each of the salmon cubes, about 5 salmon pieces per kabob.
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- Begin by gathering and prepping all of your salmon kabob ingredients according to the ingredients list above to have ready and organized for use.
- If using wooden skewers, place 8 of them into water to soak while you marinate the salmon. (You will use 2 skewers per kabob.)
- Prepare the salmon by cutting each fillet into 4 large, even chunks. Place the salmon pieces into a medium sized bowl, and add about 1 tablespoon of olive oil, the garlic, a couple of pinches of sea salt and black pepper, the smoked paprika and the ground cumin, and toss gently to coat the pieces. Marinate the salmon for about 20 minutes.
- While the salmon marinates, gather and prep all of your cucumber-dill ingredients according to the ingredients list above to have ready and organized for use.
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- Cut salmon crossway into ½-inch wide strips and place in large Ziplock bag. Add vinegar, lemon juice, and zest, and fresh dill to bag. Seal tightly and shake to combine.
- Marinate in the refrigerator for 20 to 30 minutes (do not marinate longer or the vinegar will start to cook the salmon).
- Thread salmon pieces accordion-style (see pictures above for reference) onto skewers, alternating with zucchini slices. Sprinkle with salt and pepper.
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