Ingredients
Scale
- 1 lb fresh salmon, cut into 1-inch cubes
- 1 bell pepper (red, yellow, or green), cut into 1-inch pieces
- 1 zucchini, sliced into thick rounds
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Wooden or metal skewers
Instructions
- Prepare the Marinade:
- In a small bowl, mix together the olive oil, lemon juice, minced garlic, dried oregano, dried basil, salt, and pepper.
- Marinate the Salmon:
- Place the salmon cubes in a large bowl or resealable plastic bag. Pour half of the marinade over the salmon and gently toss to coat. Let it marinate in the refrigerator for at least 15 minutes (or up to 1 hour for more flavor).
- Prepare the Vegetables:
- While the salmon is marinating, prepare the vegetables. Toss the bell pepper, zucchini, red onion, and cherry tomatoes with the remaining marinade.
- Assemble the Kebabs:
- Thread the marinated salmon and vegetables onto the skewers, alternating between salmon and vegetables.
- Preheat the Grill:
- Preheat your grill to medium-high heat.
- Grill the Kebabs:
- Place the kebabs on the grill and cook for about 3-4 minutes per side, or until the salmon is cooked through and flakes easily with a fork. The vegetables should be tender and slightly charred.
- Serve:
- Remove the kebabs from the grill and let them rest for a few minutes before serving. Enjoy with a side of rice, quinoa, or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 250 kcal
- Fat: 15g
- Carbohydrates: 10g
- Protein: 23g