Salmon Kebab

Reyna Simnegar Reyna Simnegar
Leave a review
30m 12
Easy Gluten Free Low Carb Paleo Pescatarian Parve

Directions

Prepare the Kebabs

  1. Preheat the oven to broil.

  2. Place the fish chunks, peppers and onions in a large bowl.

  3. Mix all of the seasonings together. Pour the oil over the fish and mix it in. Add the seasonings and stir to coat the fish and vegetables. If you have time, marinate for one hour in the refrigerator, but if you don’t, just continue with the recipe.

  4. Alternating between the fish and vegetables, thread the chunks onto 12 five-inch wooden skewers.

  5. Spray a 9- x 13-inch pan or cookie sheet with canola oil cooking spray. Place the skewers in a single layer on the pan.

  6. Broil on the highest rack for five minutes or until nicely browned. Remove from the oven, turn over the skewers, and return the pan to the oven for another five minutes. Make sure not to overcook.

Notes:

I use Lawry’s seasoned salt in this recipe. It’s available in most supermarkets and is a very versatile seasoning. Many people soak the wooden skewers in water before using them, but I find that, in this recipe, this step is not necessary. You can marinate the fish and veggies for one hour, or simply continue with the recipe after adding the spices. After all, who has time to marinate anything nowadays?

Description:

Yields 12 5-inch skewers

Suggested Recipes

Explore

barbecue barbeque BBQ dairy free fish garlic green pepper kebabs marinated no mayo no mayonnaise non-dairy
Did you make this recipe yet?

What Cooks Are Saying

5.0 out of 5

2 global ratings

5 star
100%
4 star
0%
3 star
0%
2 star
0%
1 star
0%

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

2 Comments

Abigail Bergman •

A real treat I made these kebabs as a starter for a Purim seudah and they were extremely well received. I replaced the onion with another green pepper, marinated for the suggested hour and made used 8 inch kebab sticks to make eight skewers, each with three pieces of salmon. My family has asked that these feature again on the menu in the future.

Chaia Frishman •
Reply to Abigail Bergman

Amazing!

Sarala •

Twist on typical spiced salmon Really good! Had a nice browned outside and tender inside . Vegetables really complemented the salmon

Raquel Malul Kosher.com Team •
Reply to Sarala

We are so happy to hear that you enjoyed this recipe!