Grilled Salmon Kabobs with Lemon Dill Marinade
Fresh Salmons and Grill – a delicious combination right there!
Grilled Salmon Kabobs on skewers are hands down the go-to option for a weekend with family and friends. It’s highly nutritious, high-protein, full of flavors, and way easier to prepare. You can also try the Air-Fryer Roasted Brussels Sprout as an add-on. Best of all – it’s approved for all Ideal Protein phases.
Try soon and tell us your experience!
Notes:
1. If using wood skewers, soak in water for at least 30 minutes to prevent burning.
2. Do not marinate too long or the vinegar will start to cook the salmon.
Serving size
Ingredients
- 2 lbs fresh salmon fillet, skin removed
- 2 tablespoons fresh chopped dill
- 1 large zucchini, sliced into 1/8-inch pieces
- Metal or wood skewers
- Salt and pepper to taste
- ½ cup white wine vinegar
- 2 teaspoons fresh lemon juice
- ½ teaspoon fresh grated lemon zest
- 1 tablespoon cooking oil
Preparation
Step 1
Cut salmon fillets crossway into ½ inch wide strips
Step 2
Place them in a large Ziplock bag
Step 3
Add vinegar, lemon juice, zest, and fresh dill to the bag
Step 4
Seal the bag tightly and shake to mix
Step 5
Place in fridge for 20-30 minutes
Step 6
Preheat your grill to medium heat
Step 7
Thread the salmon pieces onto skewers in accordion-style, alternate with zucchini slices
Step 8
Sprinkle salt and pepper
Step 9
Add light olive oil to the grill or use cooking spray to prevent sticking
Step 10
Place salmon kabobs on the grill
Step 11
Cook it uncovered for 5 to 7 minutes, keep rotating midway
Step 12
Take out when the grill marks appear and the fish is flaky
Step 13
Finish off with some additional squeeze of lemon juice and enjoy!
