Description
Colorful salmon kabobs with bell peppers, red onion, zucchini, cherry tomatoes, and optional pineapple, marinated in a flavorful lemon-herb sauce. Perfect for grilling or baking!
Ingredients
Scale
- 2 pounds Salmon, skinless and boneless, cut into 1-inch cubes
- 2 large Bell Peppers (1 red, 1 yellow), seeded and cut into 1-inch pieces
- 1 large Red Onion, cut into 1-inch wedges
- 2 medium Zucchini, cut into 1-inch thick slices
- 1 pint Cherry Tomatoes
- 1 cup Pineapple, fresh, cut into 1-inch cubes (optional)
- ¼ cup Olive Oil
- 2 tablespoons Lemon Juice, fresh
- 4 cloves Garlic, minced
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Basil
- ½ teaspoon Paprika
- 1 teaspoon Salt, or to taste
- ½ teaspoon Black Pepper, or to taste
- 10–12 Wooden Skewers (soaked in water for at least 30 minutes) or Metal Skewers
Instructions
- Soak Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Make Marinade: In a medium bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, dried basil, paprika, salt, and pepper.
- Prepare Vegetables: Wash and cut bell peppers, red onion, zucchini, and cherry tomatoes into 1-inch pieces. Cut pineapple into 1-inch cubes (if using).
- Marinate Salmon: Place salmon cubes in a bowl and pour half of the marinade over them. Toss to coat evenly. Cover and refrigerate for at least 30 minutes (up to 1 hour).
- Marinate Vegetables: Pour the remaining marinade over the prepared vegetables in another bowl. Toss to coat evenly.
- Assemble Kabobs: Thread salmon and vegetables onto skewers, alternating ingredients. Leave a little space between each piece.
- Grill (Recommended): Preheat grill to medium heat (350-400°F or 175-200°C). Lightly oil the grill grates. Grill kabobs for 8-10 minutes, turning occasionally, until salmon is cooked through and vegetables are tender and slightly charred.
- Bake (Alternative): Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place kabobs on the baking sheet and bake for 12-15 minutes, flipping halfway through, until salmon is cooked through and vegetables are tender. Broil for the last 1-2 minutes for extra color (optional).
- Rest and Serve: Remove kabobs from grill or oven and let them rest for a few minutes before serving.
Notes
- Salmon Type: Sockeye or coho salmon are recommended, but any skinless, boneless salmon will work.
- Vegetable Variations: Experiment with mushrooms, grape tomatoes, or different colored bell peppers.
- Spice Level: Add a pinch of red pepper flakes to the marinade for heat.
- Sweetness: Add a drizzle of honey or maple syrup to the marinade for a sweeter flavor.
- Citrus: Use lime juice instead of lemon juice.
- Herbs: Experiment with thyme, rosemary, or chives.
- Make Ahead: Assemble kabobs up to 24 hours in advance and store in the refrigerator, covered tightly.
- Storage: Leftover kabobs can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave.
- Serving Suggestions: Serve with rice, quinoa, couscous, salad, grilled vegetables, or a dipping sauce like creamy dill, lemon-herb, or aioli. Garnish with fresh herbs.
- Prep Time: 20 minutes
- Cook Time: 8 minutes