Grilled Salmon Kabobs Food

MEDITERRANEAN SALMON KABOBS

Steps:

• In a small bowl, whisk together the marinade ingredients of extra virgin olive oil, lemon juice and zest, garlic, oregano, thyme, cumin, Aleppo pepper and coriander.
• Place salmon pieces, zucchini and onions in a large mixing bowl. Season with kosher salt and pepper, and toss briefly. Now pour the marinade over the salmon and toss again to make sure the salmon is well coated with the marinade. Let the fish marinate for about 15 to 20 minutes (see Cook's Tip)
• Beginning with salmon, thread salmon, zucchini and onions through skewers (if using wooden skewers, be sure to have soaked them for 30 minutes before using.)
• Heat an outdoor grill (indoor grilling instructions in notes). Arrange salmon skewers on top and cover the grill. Grill salmon kabobs for 6 to 8 minute, covered, or until the fish is opaque throughout, turning once midway through cooking (using tongs is the best way to turn the salmon skewers)

GRILLED SALMON KABOBS

Steps:

• In a medium bowl, combine all the marinade ingredients - olive oil, lemon juice, red onion juice, garlic, dried rosemary, salt and pepper. Add the salmon cubes, toss to coat and marinate for 1 hour.
• Meanwhile, thread the vegetables on ½ inch wide metal skewers (if using wooden or bamboo skewers, soak them in water at least 30 minutes before using).
• Preheat the charcoal grill about 30 minutes before grilling. We recommend using hardwood charcoal and not briquettes for perfect flavor. The grill is ready when the flame has subsided, coals glow uniformly and covered with some ash.Tip: A small fan or hair dryer may be useful. Check this tutorial for more about charcoal grilling.
• Alternatively, grill salmon kabobs using nicely oiled grates on gas grill at medium heat. See note for stove top or broiling options.
• Thread the salmon cubes on ½ inch wide metal skewers. Combine the spices - advieh (or cumin + coriander), dried ground ginger, ground pepper, salt and mango powder or sumac. Sprinkle this mixture generously over salmon cubes on all sides.
• To make the basting mixture, combine leftover marinade with olive oil and pinch of salt. Stir in some tomato paste or saffron water, if preferred.
• Start grilling vegetables ahead of salmon kabobs. When they are about half done, proceed with salmon skewers.
• When the grill is ready, arrange salmon skewers directly over the charcoal grill without the grate, about 4 inches above the glowing coals. Grill kabobs for 3 to 4 minutes on each side, flipping them couple times, until salmon turns opaque throughout. Baste all skewers with basting mixture while grilling and at the end.
• Avoid cooking kabobs too close to the heat source or they will burn on the outside and remain uncooked inside. Do not cook at very low heat and for too long, otherwise they will become dry and overcooked.
• Serve salmon kabobs and grilled vegetables with lemon slices, lavash, rice and sumac on the side.

TERIYAKI SALMON KEBABS

Steps:

• Whisk together the mirin, soy sauce, vinegar, garlic and 1 tablespoon of the brown sugar in a large bowl. Transfer 1/2 cup of the marinade to a small saucepan and set aside. Add the salmon to the bowl with the remaining marinade and toss to coat. Cover and refrigerate for at least 30 minutes and up to 1 hour.
• Stir to combine the cornstarch and 1/4 cup water in a small bowl, then add to the reserved marinade in the saucepan along with the remaining 2 tablespoons of brown sugar. Bring to a boil and cook until the mixture thickens to a glaze consistency, 4 to 5 minutes. (You should have about 1/2 cup.) Reserve half of the sauce for serving and the other half for basting.
• Have ready eight 12-inch metal skewers or soak eight 12-inch wooden skewers in water for 30 minutes.
• Meanwhile, add the bell pepper to a large microwave-safe bowl, then add a splash of water and a pinch of salt. Cover and microwave until the pepper is just tender, 1 to 2 minutes. Let cool.
• Remove the salmon from the marinade. Thread the salmon onto the skewers, alternating with the pineapple and bell pepper.
• Heat a grill pan over medium-high heat. Lightly brush the pan with oil.
• Grill the kebabs, turning occasionally and brushing with half of the reserved teriyaki sauce, until the salmon is opaque throughout and the vegetables are tender, 7 to 9 minutes. Transfer to a serving plate, sprinkle with some sesame seeds and scallions and serve the other reserved teriyaki sauce alongside.

GRILLED SALMON KABOBS

Steps:

• Add the marinade ingredients in a large mixing bowl. Whisk to combine.
• Place the cubed salmon into the marinade and cover the bowl. Refrigerate for at least 30 minutes to allow the salmon to marinate. While the salmon marinates, soak the wooden skewers.
• Assemble the skewers with a lemon slice between each of the salmon cubes, about 5 salmon pieces per kabob.
• Preheat grill to high heat, and add a grill grate or piece of heavy duty aluminum foil.
• Grill salmon for 10 minutes, turning once to evenly brown both sides.

SPICY GRILLED SALMON KABOBS

Steps:

• Pour combined dressing and seasonings over fish in shallow dish; stir to evenly coat. Refrigerate 15 min. to marinate.
• Heat grill to medium-high heat. Remove fish from marinade; discard marinade. Thread fish, onions and peppers alternately onto 4 skewers.
• Grill 8 to 10 min. or until fish flakes easily with fork and vegetables are crisp-tender, turning occasionally.

SOY GLAZED SALMON KABOBS

Steps:

• Pat fish dry with paper towels.
• Cut into 1-inch cubes.
• In small bowl, combine glaze ingredients.
• Thread fish onto skewers and brush both sides with glaze.
• Broil or grill over high heat for about 7 minutes, basting with glaze and turning once, until fish flakes easily when tested with a fork.
• *Be careful not to overcook.

TERIYAKI SALMON SKEWERS

Steps:

• Whisk together soy and hoisin sauces, vinegar and garlic in a bowl.
• Slice salmon fillet across the grain into thin strips. Add to soy mixture and let stand for 15 minutes, turning occasionally.
• Thread each salmon strip onto small metal or soaked wooden skewers. Place skewers on baking sheet and broil, turning and basting with marinade once, for about 4 minutes or until golden and fish flakes easily when tested. Alternatively, cook skewers on oiled grill pan on grill.
• Before serving, sprinkle with green onion and sesame seeds, if using.

SAFFRON SALMON KABABS

Steps:

• Using a mortar and pestle or small bowl and the handle end of a wooden spoon, grind the saffron with a pinch of sugar to a fine powder (about 1/4 teaspoon). Transfer to a large bowl. Bring 2 tablespoons water to a boil in a saucepan, kettle or using the microwave, then let stand for 2 minutes to allow the water temperature to drop slightly. Add to the ground saffron powder, gently stir, cover and steep for 5 minutes.
• To the saffron water, add the lime juice, olive oil, garlic, salt, oregano, coriander, pepper and turmeric. Stir to mix, add the salmon pieces and combine until the salmon is well coated. Cover and marinate in the refrigerator for 30 minutes.
• As the salmon marinates, prepare a charcoal grill until the coals are ashed over and slightly cooled to medium-hot and or heat a gas grill to medium-high. Skewer the salmon and save any remaining marinade. Grill the skewers, brushing with the remaining marinade and turning every couple of minutes, until tender and buttery, about 10 minutes total. Serve with lime wedges for squeezing over the fish. Enjoy, with bites of fresh herbs between bites of salmon.