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Lemon Garlic Salmon Kabobs

Delicious Lemon Garlic Salmon Kabobs recipe with step-by-step instructions.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 1475 kcal

Ingredients
  

For the skewers

  • 1.5 lb salmon (cut into 1.5-inch cubes for even grilling)
  • 1 large zucchini (sliced into 1/2-inch thick rounds)
  • 1 large red onion (cut into 1-inch chunks to match salmon size)
  • 1 teaspoon kosher salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper

For the marinade

  • 1/2 cup extra virgin olive oil
  • 1 large lemon (zested and juiced)
  • 4 garlic cloves (minced)
  • 2 tsp dried thyme
  • 2 tsp dried Mediterranean oregano
  • 1.5 tsp ground cumin
  • 1.5 tsp Aleppo pepper
  • 1 tsp ground coriander
  • 1 tsp honey (optional for caramelization)
  • 2 tbsp fresh parsley (finely chopped)

Instructions
 

  • Cut the salmon into 1.5-inch cubes, slice the zucchini into 1/2-inch thick rounds, and cut the red onion into 1-inch chunks so all pieces cook evenly on the skewers. In a small bowl, whisk together the extra virgin olive oil, lemon zest, lemon juice, minced garlic, dried thyme, dried oregano, ground cumin, Aleppo pepper, ground coriander, and honey (if using). This creates a vibrant, aromatic marinade that will infuse the salmon and vegetables with Mediterranean flavors.
  • Place the salmon cubes, zucchini rounds, and red onion chunks in a large bowl. Sprinkle with kosher salt and freshly ground black pepper, then pour the marinade from Step 1 over everything and toss gently to coat all pieces evenly. Let the mixture sit at room temperature for 15-20 minutes to allow the flavors to meld, or refrigerate for up to 1 hour if preparing ahead. I prefer the room temperature approach for this recipe since it keeps the vegetables tender and the salmon doesn't over-marinate.
  • While the salmon and vegetables marinate, prepare your skewers by soaking wooden skewers in water for 30 minutes (if using) or have metal skewers ready. Once marinated, thread the salmon, zucchini, and red onion onto the skewers in an alternating pattern, starting and ending with salmon to keep the vegetables from sliding off. Space the pieces about 1/4-inch apart to allow heat circulation and even cooking.
  • Preheat your grill to high heat and lightly oil the grill grates to prevent sticking. Place the assembled kabobs directly on the hot grill, cover, and grill for 3-4 minutes without moving them. Turn the skewers once and grill for another 3-4 minutes until the salmon is opaque throughout and the vegetables have light char marks. The total time is typically 6-8 minutes depending on your grill's intensity. I like to watch for the salmon to lose its translucent appearance at the edges—that's the best indicator it's done inside.
  • Transfer the grilled kabobs to a serving platter and sprinkle with the fresh chopped parsley for a bright finish and pop of color. Serve immediately while the salmon is warm and the vegetables are still tender with a slight char.