Easy Salmon Kebabs With Chimichurri Sauce
These delicious salmon kebabs are grilled to perfection with veggies, then slathered with a bright and garlicky chimichurri sauce. This is seriously the perfect summer dish!
Servings: 10 kebabs
Ingredients
- 1.5 lbs skinless salmon, cut into 1-inch cubes
- 1 TBSP olive oil
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp coriander
- 1 red onion, cut into bite-sized chunks
- 1 zucchini, sliced thin
- 2 sweet bell peppers (red, yellow, or orange), cut into bite-sized chunks
Chimichurri Sauce
- 3/4 cup chopped fresh parsley
- 1/2 cup extra virgin olive oil
- 4 garlic cloves, minced
- 3 TBSP red wine vinegar
- 2 TBSP chopped fresh oregano
- 2 tsp chili flakes
- Sea salt and cracked black pepper, to taste
Instructions
Chimichurri Sauce
- Place all of the chimichurri ingredients into a blender. Pulse the blender a few times to create a chunky consistency—don't purée the sauce completely. Set it aside on the counter to sit until serving time. (You can let it sit out for a few hours or even overnight. The longer, the better!)
Salmon Kebabs
- Put the cubed salmon and vegetables into a large mixing bowl.
- In a separate small bowl, whisk 1 TBSP of olive oil with the cumin, chili powder, coriander, and 1/2 tsp of sea salt. Once blended, pour it over the salmon and veggies and gently toss with your hands until everything is well coated. Pop it in the fridge for an hour or two—up to overnight.
- Preheat the grill to 375-400º F. Ensure your grill is very clean and slick—oil it up good!
- While it heats up, pierce your salmon and veggies on skewers—I like to order them meat, then veggies, meat, veggies, etc. Then place the kebabs onto the grill and let them cook, covered, for 6-10 minutes turning them once halfway through. You’re looking for an internal temperature of 140-145º F. Use a meat thermometer for accurate measuring if you have one.
- When cooked, carefully transfer the kebabs to a clean plate or serving platter, and serve with the chimichurri!
Notes
- I prefer metal skewers, but if you have bamboo skewers, be sure to soak them according to the package directions prior to grilling.
- Remove your salmon and veggies from the fridge a good 20 minutes or so before throwing them on the grill. Bringing the meat to room temp helps you get a more even cook.
- If the salmon seems stuck to the grill and doesn’t want to budge, that means it isn’t ready to be flipped yet. Don’t force it. Give it another 30 seconds and try again. Check out my post on how to grill fish for more tips and tricks.
- Leftovers of the salmon and veggies, as well as the chimichurri sauce, can be stored in an airtight containers for up to 4 days. Be sure to store them separately.
Nutrition
Serving: 1kebab | Calories: 116kcal | Carbohydrates: 9g | Protein: 13g | Fat: 4g | Fiber: 4g