Grilled Salmon and Zucchini Skewers

Grilling season means kebabs, and these grilled salmon and zucchini skewers are winners. They take just a bit of time to put together and a mere 10 minutes to cook. Grab a plate and belly up to the grill, kids.

A plate with two grilled salmon and zucchini skewers with potatoes on the side

Adapted from Genevieve Taylor | Foolproof BBQ | Quadrille, 2021

A fish cage is useful for cooking the kebabs. It will help prevent sticking and you can turn all the skewers in one go.–Genevieve Taylor

Grilled Salmon and Zucchini Skewers

A plate with two grilled salmon and zucchini skewers with potatoes on the side

Full of fresh flavours, this is a great lighter barbecue main. Serve with boiled new potatoes and green salad for a perfect summer meal.

Genevieve Taylor

Prep 20 mins

Cook 10 mins

Total 30 mins

For the salmon and zucchini skewers

For the herby yogurt sauce

Make the salmon and zucchini skewers

  • Prepare a charcoal or gas grill for direct grilling. Once hot, give the grate a good scrub with a wire brush. A clean, hot grate will help minimize sticking, even if you’re using a fish cage.
  • Use a vegetable peeler to slice the zucchini into thin ribbons. Cut the lemon into quarters and then slice each quarter into 1/8 inch (2-3mm) slices.
  • Take a skewer and thread a piece of salmon onto it, then fold up a ribbon of zucchini and thread that on, followed by a piece of lemon. Repeat until you have used all the skewers and remaining salmon, zucchini, and lemon slices.

  • Drizzle over the olive oil, and season with salt and pepper. If you’re using a fish cage, line up the skewers in it.

Make the herby yogurt sauce

Grill the skewers

  • Lay the skewers (in a fish cage/grill basket, if using) onto the grate directly over the fire and cook, turning once, until the fish is just cooked through, 3 to 5 minutes per side. Using a metal spatula to turn the skewers will help you ease off any areas that are a bit stuck.
  • Serve hot from the grill with the potatoes, salad, and yogurt sauce.

How can I tame the assertive flavor of raw garlic?

 Linda Pacchiano, one of our longtime senior testers writes of cooking with raw garlic: “The use of raw garlic in any dish can be pretty pungent and can overpower the other components, so be sure to use an amount of garlic that suits your taste and tolerance. Boiling the garlic in water or milk for 3 to 5 minutes, or zapping it in the microwave for a couple of minutes, deactivates allicin, the compound in raw garlic that’s responsible for its hot, sharp bite.”

Serving: 1portionCalories: 207kcal (10%)Carbohydrates: 25g (8%)Protein: 11g (22%)Fat: 8g (12%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 6mg (2%)Sodium: 606mg (26%)Potassium: 716mg (20%)Fiber: 3g (13%)Sugar: 3g (3%)Vitamin A: 1045IU (21%)Vitamin C: 49mg (59%)Calcium: 105mg (11%)Iron: 2mg (11%)

Originally published July 9, 2021

#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.