Salmon shish kebab with yogurt sauce
- Gluten Free
- Energy Kcal 432
- Carbohydrates g 9.1
- of which sugars g 9.1
- Protein g 33.3
- Fats g 29.2
- of which saturated fat g 7.88
- Fiber g 4.2
- Cholesterol mg 60
- Sodium mg 808
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 10 min
- Makes: 12 pieces
- Cost: Average
- Note plus 30 minutes of salmon marination
PRESENTATION
Salmon shish kebab brings the flavors of the Middle East right to your table, with a fresh twist thanks to salmon and a bunch of herbs. And here's the thing: what really makes these grilled salmon skewers stand out is how the salmon cubes soak up a marinade of capers and aromatic herbs. Every bite has this little kick. I mean, the marinade keeps the fish moist and full of flavor, which is just what you want when grilling.
And listen, as the salmon and veggies hit the hot flame, you get those perfect crispy edges and tender chunks—just like the classic shish kebab from the Middle East. It's a delicious mix of juicy salmon and charred veggies, ensuring each skewer packs a punch in both taste and texture.
Plus, when you add a simple, cool yogurt sauce that's both creamy and a bit tangy with herbs and capers, the whole dish gets even better. For sure. These salmon kebabs with yogurt sauce are a healthy and easy main dish, perfect for when you want something different yet light.
The recipe sticks to grilling but swaps in salmon for a twist, making it ideal for anyone seeking healthy salmon recipes with a Mediterranean flair. Alternating the salmon with vegetable cubes and serving it with an aromatic yogurt sauce adds those special touches that make the dish really pop with a fresh taste.
Whether you’re serving these salmon kebabs at a cookout, a weeknight dinner, or as part of a bigger Mediterranean spread, they fit in perfectly. No question. The combination of golden grilled fish, colorful veggies, and that zesty sauce creates a meal that’s simple, quick, and full of flavor. So, if you’re into seafood grilling recipes or want to mix up your summer grilling, this is one salmon dish you’ll want to have on hand.
It's a flavorful, easy way to bring a touch of the exotic to your dinner table. Really, it is.
INGREDIENTS
- Ingredients for 12 Shish Kebabs
- Salmon steaks 1.8 lbs (800 g)
- Eggplant 7.1 oz (200 g) - long
- Yellow peppers 1 ⅓ cup (200 g)
- Cherry tomatoes 6
- Zucchini 2 cups (250 g)
- For the Marinade
- Lemon juice 2 tbsp (30 ml)
- Extra virgin olive oil 2 tbsp (30 ml)
- Oregano 2 sprigs
- Marjoram 2 sprigs
- Capers in vinegar 1 tsp (5 g)
- Fine salt to taste
- Black pepper to taste
- For the Sauce
- Greek yogurt ¾ cup (200 g)
- Fine salt to taste
- Thyme to taste
How to prepare Salmon shish kebab with yogurt sauce
To make the shish kebabs, wash all the vegetables and dry them, cut the bell pepper in half 1, remove the stem, seeds, and inner filaments, then cut each half lengthwise in two. Trim the eggplant and cut it into slices 2, do the same with the zucchini 3,
halve the cherry tomatoes 4 and proceed to cooking. Place a cast iron grill on the stove, heat it up, and grill all the vegetables by placing the bell peppers and cooking them on both sides 5 for less than 1 minute, or just enough time to create the typical grill marks. After cooking, dice the bell pepper 6 and set aside.
Continue grilling the eggplants 7, zucchinis 8, and tomatoes 9 in the same way.
Set aside the vegetables in separate bowls; they will be used to compose the shish kebabs. Drain the capers, dry them, and then chop them together with the aromatic herbs 10, squeeze the lemon juice 11 and strain it, in a small bowl emulsify the olive oil and lemon juice 12
add the chopped herbs and capers 13, set aside the marinade obtained and focus on the salmon. Remove any bones from the fillet with a special tweezer, then cut the salmon into 3/4 inch x 3/4 inch cubes 14, take a wooden skewer and assemble the skewers alternating a salmon cube (for a total of 4 cubes per skewer) with the various grilled vegetable bites 15.
Place the shish kebabs in a baking dish and flavor them with the marinade 16, cover with plastic wrap and place in the refrigerator to marinate for 30 minutes. Meanwhile, prepare the accompanying sauce: in a small bowl, pour the yogurt and soften it by mixing with a whisk 17, flavor it with a pinch of salt and fresh thyme leaves 18,
mix to blend and flavor the sauce 19 and store in the refrigerator until ready to serve. Now proceed with the cooking, heat a cast iron grill, the heat should be very high, and place the skewers 20, cook them on all four sides, a few seconds per side. Once cooked, serve the salmon and vegetable shish kebabs hot, accompanied by the sauce 21.