Anti Inflammatory Classic Salmon Kebabs
Total time1 hr
Prep time20 min
Cook time10 min
4.5(14)
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Learn more →Ingredients
4 servings
For the kebabs
- 2 lbs salmon fillet, skin removed, cut into 1 ½-inch cubes
- 1 large red bell pepper, cut into 1 ½-inch pieces
- 1 large yellow bell pepper, cut into 1 ½-inch pieces
- 1 medium red onion, cut into 1 ½-inch chunks
- 1 medium zucchini, cut into ½-inch rounds
For the marinade
- 3 tbsp olive oil
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tsp lemon zest
- 3 cloves garlic, minced
- 1 tbsp fresh dill, finely chopped
- 1 tbsp fresh parsley, finely chopped
- 1 tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For serving
- lemon wedges, for serving
Instructions
- 1
If using wooden skewers, submerge them in water for at least 30 minutes so they don't char on the grill.
- 2
In a medium bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, dill, parsley, smoked paprika, salt, and black pepper until combined.
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