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Salmon Kebab

Spiced- Dill Salmon Kebabs

Yields 5-6 Skewers
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 11 minutes
Course Main Course
Cuisine Mediterranean
Servings 4

Ingredients
  

  • 1.5 pound Salmon fillet ( skinless) that is cut into cubes about 1-inch in size.
  • 10 bamboo skewers soaked in water for 1 hour ( I used 2 skewers per salmon kebab)

Marinate

  • 1/4 cup fresh dill
  • 1&1/2 teaspoons ground cumin
  • 1/2 teaspoon coriander powder
  • salt to taste
  • black pepper to taste
  • 1&1/2 teaspoons Aleppo Pepper (Aleppo pepper is not that spicy, but you can replace with 1/4 teaspoon of chili powder)
  • 4 tablespoons olive oil
  • 4 tablespoons Yogurt
  • 3 garlic cloves
  • 1 shallot
  • juice of half a medium size lemon

Instructions
 

Salmon Marinate

  • Cut your skinless Salmon fillet into cubes about 1-inch in size. Place in a bowl and season the salmon pieces with salt and pepper, making sure that the salmon is evenly seasoned and set aside - now let's make the marinate.
  • In a blender, add the yogurt, olive oil, shallot, garlic cloves, coriander, Aleppo pepper, lemon juice, salt, black pepper, fresh dill, ground cumin and blend everything until smooth and lump free. Reserve 1-2 tablespoons of the marinate to drizzle over the cooked salmon kebab later.
  • Pour the marinate over the salmon pieces and toss to make sure the salmon is well coated with the marinade. Cover the salmon with plastic wrap or a plate and set aside to marinate for about 20-30 minutes. If you want to marinate it longer for about 1 hr, then place in the refrigerator.

Cooking the Salmon

  • Place the oven on broiler.
  • The second time I made these, I used two skrewers instead of one. Two skrewers per kebab helps with turning the salmon kebabs half way through cooking - I highly suggest using two.
  • Thread the salmon chunks onto skewers and try to leave a little space between each salmon piece.
  • 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 skrewer. Bake the other side for about another 4 minutes or until cooked through fully and just starting to char. 
    Tip: If you are going to broil the salmon, I suggest placing a litle bit of foil on the ends of the skewers to avoid it from burning.
  • Serve these delicious salmon kebabs on a bed of salad or dill lentil rice. Make sure to drizzle some of the leftover dressing. Enjoy!!