Mediterranean Grilled Salmon Kabobs Recipe

Salmon: Fresh salmon fillets cut into chunks, providing a rich and flavorful protein base for the kabobs.

Red bell pepper: Adds a sweet and slightly tangy flavor, along with vibrant color.

Yellow bell pepper: Offers a mild, sweet taste and brightens up the kabobs visually.

Red onion: Provides a sharp, slightly sweet flavor that complements the other ingredients.

Olive oil: Used to coat the ingredients, ensuring they remain moist and flavorful during grilling.

Dried oregano: Adds a warm, aromatic flavor typical of Mediterranean cuisine.

Dried thyme: Contributes a subtle earthiness to the marinade.

Garlic powder: Infuses the kabobs with a mild garlic flavor without overpowering the other ingredients.

Salt: Enhances the natural flavors of the ingredients.

Black pepper: Adds a hint of heat and depth to the overall taste.

When threading the salmon and vegetables onto the skewers, leave a small gap between each piece. This allows the heat to circulate more evenly, ensuring that everything cooks at the same rate. Additionally, soak wooden skewers in water for at least 30 minutes before using them to prevent burning on the grill.

• salmon fillets - Substitute with cod fillets: Cod has a firm texture and mild flavor that works well with grilling and Mediterranean seasonings.

• red bell pepper - Substitute with green bell pepper: Green bell peppers have a slightly more bitter taste but still provide a similar texture and color contrast.

• yellow bell pepper - Substitute with orange bell pepper: Orange bell peppers have a similar sweetness and texture, making them a good alternative.

• red onion - Substitute with yellow onion: Yellow onions have a milder flavor when grilled and can be used in place of red onions.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it suitable for grilling.

• dried oregano - Substitute with dried basil: Dried basil offers a different but complementary herbaceous flavor that works well in Mediterranean dishes.

• dried thyme - Substitute with dried rosemary: Dried rosemary has a robust flavor that pairs well with grilled fish and vegetables.

• garlic powder - Substitute with onion powder: Onion powder provides a similar depth of flavor and can be used if garlic powder is unavailable.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral taste.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to add a subtle heat without altering the color of the dish.

• Allow the salmon kabobs to cool completely before storing. This helps prevent condensation, which can make the vegetables soggy.

• Place the cooled kabobs in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.

• Store the container in the refrigerator. The kabobs will stay fresh for up to 3 days.

• For freezing, wrap each kabob individually in plastic wrap to maintain their shape and prevent freezer burn.

• Place the wrapped kabobs in a freezer-safe bag or container. Label with the date to keep track of freshness.

• Freeze for up to 2 months. When ready to eat, thaw the kabobs in the refrigerator overnight.

• Reheat the thawed kabobs on a grill or in an oven preheated to 350°F (175°C) until warmed through, about 10-15 minutes. Avoid microwaving to maintain the texture of the salmon and vegetables.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the salmon kabobs on a baking sheet lined with parchment paper.
  3. Lightly brush the kabobs with a bit of olive oil to keep them moist.
  4. Cover the kabobs loosely with aluminum foil to prevent them from drying out.
  5. Bake for about 10-15 minutes, or until the salmon is heated through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Place the salmon kabobs in the skillet and cover with a lid.
  4. Cook for about 5-7 minutes, turning occasionally, until the salmon is warmed through.

• Microwave Method:

  1. Place the salmon kabobs on a microwave-safe plate.
  2. Cover the kabobs with a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking frequently to avoid overcooking.
  4. If needed, continue microwaving in 30-second intervals until the salmon is heated through.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Lightly brush the salmon kabobs with olive oil.
  3. Place the kabobs on the grill and cover.
  4. Grill for about 5 minutes, turning occasionally, until the salmon is warmed through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Lightly brush the salmon kabobs with olive oil.
  3. Place the kabobs in the air fryer basket in a single layer.
  4. Air fry for about 5-7 minutes, checking halfway through to ensure even heating.

• Grill: Used to cook the salmon kabobs, providing a smoky flavor and char.

• Mixing bowl: Used to combine the olive oil, oregano, thyme, garlic powder, salt, and black pepper.

• Skewers: Used to thread the salmon, bell peppers, and onion for grilling.

• Basting brush: Used to brush the olive oil mixture onto the skewers.

• Tongs: Used to turn the skewers on the grill for even cooking.

• Cutting board: Used as a surface to cut the salmon, bell peppers, and onion into chunks.

• Chef's knife: Used to cut the salmon, bell peppers, and onion into chunks.

• Measuring spoons: Used to measure the olive oil, oregano, thyme, garlic powder, salt, and black pepper.

Prepare ingredients ahead: Chop the salmon, bell peppers, and onion in advance and store them in the fridge.

Use pre-made skewers: Buy pre-soaked wooden skewers or reusable metal skewers to save time.

Marinate overnight: Mix the olive oil and spices the night before and marinate the salmon and vegetables for extra flavor.

Batch grilling: Grill multiple skewers at once to reduce cooking time.

Clean as you go: Clean up while the skewers are grilling to save time after cooking.