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Salmon kabobs with red onions and zucchini slices.
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5 from 10 votes

Salmon Kabobs Recipe

Grilled salmon kabobs with zucchini and red onion in a lemon Dijon marinade. They cook in about 10 minutes and make an easy full meal.
Prep Time20 minutes
Cook Time15 minutes
Marinade Time30 minutes
Total Time1 hour 5 minutes
Course: Entree, Main Dish
Cuisine: American
Diet: Diabetic, Gluten Free
Servings: 8 servings
Author: Yumna Jawad

Equipment

Ingredients

  • 2 tablespoons Dijon mustard
  • 2 garlic cloves grated
  • 1 lemon juice and zest
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1 teaspoon fresh thyme leaves finely chopped
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 ½ pounds center cut salmon filet skin removed, cut into 2-inch cubes
  • ½ large red onion cut into chunks
  • 2 medium zucchini cut into 1-inch chunks
  • 8 to 10 wooden skewers soaked
  • Avocado oil for grilling
  • 1 lemon cut into wedges, for serving
  • Tartar sauce for serving

Instructions

  • In a large bowl, whisk together Dijon, garlic, lemon juice and zest, olive oil, honey, thyme, salt and pepper. Add salmon and toss to evenly coat the salmon in the Dijon mixture. Set in the fridge for 30 minutes.
  • Assemble the skewers by alternating between onions slices, marinated salmon, and zucchini, thread the ingredients onto the soaked wooden skewers. It should make between 8 and 10 kabobs.
  • When ready to cook, grease the grill with avocado oil then preheat to medium-high heat.
  • Grill the kabobs until fully cooked and golden brown, about 10-15 minutes, turning the skewers every couple minutes to allow for even cooking.
  • Remove the kabobs from the grill and squeeze fresh lemon on top before serving.

Notes

Nutrition information is for salmon skewers only and does not include the dipping sauce.
My Top Tip: Soak wooden skewers in water for at least 20 minutes before grilling. It keeps them from burning or catching fire on the grill. Metal skewers don't need to be soaked.
Storage: Remove the salmon and vegetables from the skewers and store them in an airtight container in the fridge for up to 3 days. Reheat leftovers gently in the microwave or in a covered skillet over low heat. Salmon dries out quickly when reheated over high heat, so only warm it until heated through.

Nutrition

Serving: 2skewers | Calories: 167kcal | Carbohydrates: 7g | Protein: 18g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 47mg | Sodium: 229mg | Potassium: 605mg | Fiber: 2g | Sugar: 4g | Vitamin A: 153IU | Vitamin C: 24mg | Calcium: 32mg | Iron: 1mg

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