Grilled Salmon Kebabs With Dill Recipes

GRILLED SALMON SKEWERS WITH GARLIC AND DIJON

Steps:

• Prep: Soak bamboo skewers at least 1 hour to keep them from catching fire. Preheat Grill to medium heat (about 375˚F).
• In a medium bowl, stir together all of the marinade ingredients: 2 Tbsp chopped parsley, 2 pressed garlic cloves, 1/2 Tbsp dijon, 1/2 tsp salt, 1/8 tsp pepper, 2 Tbsp olive oil, 2 Tbsp lemon juice.
• Double skewer the salmon and lemon slices folded in half intermittently onto two skewers at a time (The double skewer aids in turning the salmon kebobs on the grill). Brush both sides of skewered salmon with marinade.
• Oil the grates then carefully place salmon skewers onto the hot BBQ. Grill kebobs for 3-4 minutes per side or until salmon is cooked through and opaque.

GRILLED SALMON KABOBS

Steps:

• In a medium bowl, combine all the marinade ingredients - olive oil, lemon juice, red onion juice, garlic, dried rosemary, salt and pepper. Add the salmon cubes, toss to coat and marinate for 1 hour.
• Meanwhile, thread the vegetables on ½ inch wide metal skewers (if using wooden or bamboo skewers, soak them in water at least 30 minutes before using).
• Preheat the charcoal grill about 30 minutes before grilling. We recommend using hardwood charcoal and not briquettes for perfect flavor. The grill is ready when the flame has subsided, coals glow uniformly and covered with some ash.Tip: A small fan or hair dryer may be useful. Check this tutorial for more about charcoal grilling.
• Alternatively, grill salmon kabobs using nicely oiled grates on gas grill at medium heat. See note for stove top or broiling options.
• Thread the salmon cubes on ½ inch wide metal skewers. Combine the spices - advieh (or cumin + coriander), dried ground ginger, ground pepper, salt and mango powder or sumac. Sprinkle this mixture generously over salmon cubes on all sides.
• To make the basting mixture, combine leftover marinade with olive oil and pinch of salt. Stir in some tomato paste or saffron water, if preferred.
• Start grilling vegetables ahead of salmon kabobs. When they are about half done, proceed with salmon skewers.
• When the grill is ready, arrange salmon skewers directly over the charcoal grill without the grate, about 4 inches above the glowing coals. Grill kabobs for 3 to 4 minutes on each side, flipping them couple times, until salmon turns opaque throughout. Baste all skewers with basting mixture while grilling and at the end.
• Avoid cooking kabobs too close to the heat source or they will burn on the outside and remain uncooked inside. Do not cook at very low heat and for too long, otherwise they will become dry and overcooked.
• Serve salmon kabobs and grilled vegetables with lemon slices, lavash, rice and sumac on the side.

SALMON KABOBS

Steps:

• 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.
• To prepare the sauce, combine all ingredients in a bowl and whisk together until well blended and thick. Check the salt level and add a pinch more if necessary. Keep cold until ready to serve.
• To prepare the salmon kabobs, remove the skewers from the water, and tap any excess water off. Using two skewers, take a piece of salmon and thread it onto two skewers, followed by a small piece of the red onion. Repeat the process until each set of skewers contains a total of 4 salmon pieces (one fillet worth) and 4 red onion pieces, and repeat until you have a total of four salmon kabobs.
• Heat a grill pan over high heat, and once very hot, add a couple of drizzles of olive oil. Add the salmon kabobs (working in batches if necessary) and grill them, turning every now and then for even grilling, for about roughly 5-6 minutes, or until golden and cooked through. Remove the salmon kabobs onto a clean plate, squeeze a touch of lemon over top and keep warm. Repeat until all kabobs are grilled.
• Next, sprinkle a pinch of salt/black pepper over the halved campari tomatoes, and add them to the grill pan. Allow them to grill for 30 seconds-1 minutes until warmed and slightly grilled/charred, and set them onto the plate next to the salmon kabobs.
• To serve, add a salmon kabob to each plate, along with a couple of tablespoons of the cucumber-dill sauce next to the kabob, along with two, grilled campari tomato halves. Garnish by sprinkling a couple tablespoons of the feta cheese over the top of everything, as well as some of the fresh chopped dill. Serve with an accompaniment of your choice, if desired.

GRILLED SALMON KABOBS WITH LEMON DILL MARINADE

Steps:

• 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).
• Preheat gas or charcoal grill to medium heat. Remove salmon from bag and discard marinade.
• Thread salmon pieces accordion-style (see pictures above for reference) onto skewers, alternating with zucchini slices. Sprinkle with salt and pepper.
• Lightly oil grill with light olive oil or cooking spray to prevent sticking. Immediately place salmon kabobs on the grill. Cook uncovered for 5 to 7 minutes, rotating midway, until grill marks appear and fish is flaky when tested with a fork.
• Squeeze a bit more lemon juice on top when serving.

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.)

SAFFRON SALMON KABABS

Steps:

• Using a mortar and pestle or small bowl and the handle end of a wooden spoon, grind the saffron with a pinch of sugar to a fine powder (about 1/4 teaspoon). Transfer to a large bowl. Bring 2 tablespoons water to a boil in a saucepan, kettle or using the microwave, then let stand for 2 minutes to allow the water temperature to drop slightly. Add to the ground saffron powder, gently stir, cover and steep for 5 minutes.
• To the saffron water, add the lime juice, olive oil, garlic, salt, oregano, coriander, pepper and turmeric. Stir to mix, add the salmon pieces and combine until the salmon is well coated. Cover and marinate in the refrigerator for 30 minutes.
• As the salmon marinates, prepare a charcoal grill until the coals are ashed over and slightly cooled to medium-hot and or heat a gas grill to medium-high. Skewer the salmon and save any remaining marinade. Grill the skewers, brushing with the remaining marinade and turning every couple of minutes, until tender and buttery, about 10 minutes total. Serve with lime wedges for squeezing over the fish. Enjoy, with bites of fresh herbs between bites of salmon.