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lemon and dill salmon kebabs
Print Recipe

Grilled lemon and dill salmon kebabs

These easy to make grilled lemon and dill salmon kebabs are the perfect summer dinner.
Course: Main Course
Cuisine: American
Keyword: grilled salmon kebabs, lemon and dill salmon kebabs, salmon and vegetable kebabs, salmon kebabs

Equipment

  • wooden or metal skewers

Ingredients

  • 2 pounds Salmon (skin on or off. totally up to you)
  • 1 lemon juiced & zested
  • 2 tbs garlic powder (divided)
  • salt and pepper to taste
  • 4 tbs olive oil (divided)
  • 2-3 tbs fresh dill, chopped
  • 1 Bell Pepper, red
  • 1 Bell Pepper, orange
  • 1 Red onion
  • 1 zucchini

Instructions

  • If you're grilling, set the grill up for two zone grilling.
  • cut the salmon into 1-2 inch cubes and put them into a small bowl. Add half of the olive oil, lemon juice, lemon zest, salt, pepper, half of the garlic powder and fresh dill. Toss everything together and let it marinate for 30 minutes in the fridge.
  • Cut your vegetables up into about 1-2 inch pieces also. Drizzle them in olive oil and season them with salt and pepper.
  • Skewer the salmon and vegetables in whatever pattern you like. I usually do a piece of salmon, then two veggies and repeat that. I like to end with the red onion because I think it holds everything onto the skewer nicely.
  • Now place the kebabs on the indirect heat. Cover the grill and cook them for about 10 minutes. Then place the salmon kebabs on the direct heat for only about a minute or two on both sides. Once the salmon and veggies are a little charred and the fish reaches and internal temp of 145 degrees its done.
  • Let them cool slightly and serve warm. Enjoy.