Mediterranean Salmon Kebabs with Chopped Salad

These intensely flavorful salmon kebabs are our new family favorite. They are jam packed with Mediterranean flavors of garlic herbs and alveoli, then served with a delicious chopped veggie salad. roll them in pita or some cooked grain or just plain. Enjoy!

Marinating helps keep the salmon moist and the fish gets a chance to absorb the flavors. Don’t over marinate the salmon because the acid from the citrus tends to dry it out. couple of hours in he fridge should do it.

I recommend serving with.

• Babaganoush 
• Mediterranean Chopped Salad and Pita

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Salmon kebabs with Greek salad

INGREDIENTS

• 1.5 lb Salmon fillet, cut into cubes approximately 1-inch to 1-1/2 inch or so in size
• 1 medium zucchini, sliced into rounds
• Sea salt and freshly milled black pepper
• 1 teaspoon sweet smoked paprika 
• 1/2 teaspoon coriander powder 
• 1 teaspoon ground cumin 
• 1-2 tablespoons Extra Virgin Olive Oil
• 1 lemon, zested and juiced
• 1 tablespoon wild oregano, preferred
• 1 teaspoon minced garlic
• 2 tablespoon chopped fresh parsley leaves

1. In a small bowl, mix the marinade ingredients with the extra virgin olive oil, and lemon juice.
2. Place the salmon pieces in a large mixing bowl add 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 30 minutes, no more than 2 hours in the fridge.
3. Thread the salmon, zucchini through skewers (if using wooden skewers, make sure to soak them for 30 minutes before using.)
4. Heat the grill or oven at 375F. Arrange salmon skewers and grill. Grill salmon kabobs for 8-10 minutes or until the fish is fully cooked and has a little charred marks. Rotate once to cook evenly. Serve with salad.

Mediterranean salad

• 3 medium firm-ripe tomatoes, cored, seeded, and cut into 1/2-inch dice, about 3 cups
• 1 medium red onion, diced 
• 3-4 Persian cucumbers, cut into 1/2-inch dice (about 2 cups)
• Dressing
• 1 cup meaty olives, preferably Cerignola or Kalamata, pitted
• 1-2 tablespoons cold pressed extra-virgin olive oil
• 2 tablespoons fresh lemon juice 
• 1 clove finely grated garlic, ½ teaspoon
• 1 teaspoon fresh oregano, chopped or dried 
• Sea salt and freshly ground black pepper

• In a medium bowl, whisk the olive oil with the lemon juice, garlic, oregano. Add salt and pepper to taste. Let sit for at least 10 min. to let the flavors blend. Pour over the chopped veggies and serve with the kebabs.