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Grilled Salmon Kebabs

Grilled salmon kebabs with lemon-herb marinade and juicy, grilled vegetables. Tender 1-inch salmon cubes are marinated for 30 minutes, then skewered and grilled until just cooked through for a bright Mediterranean finish.
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Prep Time 20 minutes
Cook Time 10 minutes
marinating 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Dish
Cuisine: Mediterranean
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Vegetable kebab base
  • 1.5 lb salmon fillets Cut into 1-inch cubes for even grilling.
  • 2 zucchini Cut into chunks similar size to the salmon.
  • 1 red bell pepper Cut into chunks.
  • 1 red onion Cut into chunks.
Lemon-herb marinade
  • 0.25 cup olive oil
  • 2 tbsp lemon juice
  • 2 clove garlic Minced.
  • 1 tbsp fresh dill Chopped.
  • 1 salt To taste.
  • 1 pepper To taste.
  • 1 wooden skewers Soak before grilling to prevent burning.

Equipment

  • 1 sheet pan
  • 1 grill

Method
 

Make the lemon-herb marinade
  1. Whisk together olive oil, lemon juice, garlic, fresh dill, salt, and pepper until combined and fragrant, with no dry clumps of seasoning.
Marinate the salmon
  1. Marinate the salmon for 30 minutes (not longer), because the lemon juice acidity can start to cook the fish and make it tough.
  2. Soak the wooden skewers while the salmon marinates, so they char less on the grill.
Assemble kebabs
  1. Thread salmon and vegetables alternately onto the skewers, keeping pieces snug for even cooking.
Grill
  1. Grill the kebabs over medium-high heat for 3-4 minutes per side, flipping once, until the salmon is cooked through and flakes easily.
  2. Finish by serving with lemon wedges and fresh dill for brightness and aroma.

Notes

Pro tip: Keep the marinating time to 30 minutes—any longer can partially “cook” the salmon with the lemon, leading to a firmer texture. Refrigerate cooked leftovers up to 3 days; reheat gently so the salmon doesn’t dry out. Freezing isn’t recommended for best texture. Dietary swap: use gluten-free or no-sugar-added marinade sides as needed, and keep the skewers vegetable-forward for a lower-carb plate.