Mediterranean Grilled Salmon Skewers
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PREPARATION TIME | 20 MINS |
SERVES | Â 4 PEOPLE |
DIETS | KETO, PALEO, LOW CARB, LACTOSE-FREE, GLUTEN-FREE |
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INGREDIENTS
- 2Â lbs Bakkafrost Salmon fillet
- 3Â lemonsÂ
- 1 large courgette
- 1 small red onion
- â  cup grape tomatoes
- 4Â garlic cloves, minced
- â  cup olive oil
- ½ tsp cumin
- ½ tsp chili powder
- Ÿ tsp coriander
- 1Â tsp thyme
- 1Â tsp oregano
- Ÿ tsp red pepper flakes
- 1Â tsp dill
- 1Â tsp sea salt
- ½ tsp ground black pepper
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INSTRUCTIONS
STEP 1
Remove the skin from the salmon fillet and chop into 1-2 inch chunks. Juice two of the lemons and slice the other removing and discarding seeds. Thinly slice the courgette and red onion.
STEP 2
Add all of the cubed salmon, veggies, garlic, dried spices, olive oil, and lemons to a large prep bowl and toss to combine. Cover with foil and marinade in the fridge for at least 20 minutes up to 2 hours.
STEP 3
Once the salmon and veggies have marinated spray 6Ă12 inch metal skewers and add all the salmon and veggies to the skewers alternating everything.Â
STEP 4
Spray your grill with cooking spray, then heat it to 350°F. Once the grill has heated, add the kabobs to the grill and cook 3-5 minutes per side. The salmon will turn pink when it is finished and have a bit of a char. Once cooked remove from the grill and serve warm with tzatziki sauce.
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