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Saffron Salmon Kebab

5 from 1 vote
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Prep Time 15 minutes
Cook Time 11 minutes
Course Main Course
Servings 4 people

Ingredients
  

  • 3 tbsps lemon juice or juice of 1 small lemon
  • salt to taste
  • black pepper to taste
  • 2 large garlic cloves, minced
  • 1/2 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1/4 tsp cayenne powder optional
  • 1 tsp saffron threads
  • 3&1/2 tbsps olive oil
  • 2 tbsps hot water
  • 4 pieces of 6 ounce skinless salmon fillets, cut into 1-inch pieces
  • 1 tsp dried oregano

Instructions
 

Salmon Marinade

  • Cut your skinless Salmon fillet into cubes about 1-inch in size. 
  • In a mortar pestle, grind the saffron with a generous of salt into a fine powder.
  • Transfer the ground saffron to a medium size bowl and add the hot water , cover and allow to bloom for about 5 minutes.  
  • Then add the dried oregon, cumin, cayenne, salt, black pepper, lemon juice, olive oil and minced garlic to the saffron and mix.
  • Add the salmon and mix really well, make sure everything is coated in the marinade.
  • Cover the bowl and place in the fridge to marinate for about 30 minutes.
  • While the salmon is marinating, this is the time to make basmati rice, couscous or salad to serve the salmon with. :)

Cooking the Saffron Salmon Kebab

  • You can can cook the salmon in an outside grill, inside grill or in the oven.
  • Thread each salmon chunks onto two skewers, I separated each salmon with a thin slice of lemon. Reserve the marinade to brush on over the salmon while its cooking.
    Charcoal Grill: Place the salmon on the grill and brush some of the leftover marinade flipping them every few minutes until juicy and cooked, about 9-10 minutes.
    Indoor Grill Pan: I used a grill pan and cooked the salmon on each side until i got some nice grill marks and then I placed it in the oven on 450F to finish baking for about 10 minutes or until buttery, juicy and cooked.
    Oven: Arrange all the salmon skewers on a large baking sheet. Place the baking sheet about 5 – 6 inches below broiler. Bake the salmon kebab for about 4 – 5 minutes on one side and then turn over each salmon kebab skewer. Bake the other side for about another 4 minutes or until cooked through fully and just starting to char. 
  • Serve the saffron salmon kebabs with chopped salad, herb couscous, garlic yogurt and/or warm basmati rice.