These are simple to put together and can be grilled in the oven. A hint of maple gives a sweetness your family will love.
Photos: Kerri Davis – Images by Kerri Photography
Salmon Zucchini Kabobs with Cucumber Yogurt
Ingredients
- 8 bamboo skewers, soaked in water
- 1 1/2 lbs (600 g) wild salmon fillets
- 2 red or orange peppers
- 1 zucchini
- 16 grape tomatoes
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp maple syrup
- salt and pepper to taste
- 1 cup plain 2% Greek yoghurt
- 1 garlic clove, crushed
- 1/3 cucumber, seeded and chopped
- 2 tbsp fresh mint, chopped
- salt and pepper to taste
KEBOBS
MARINADE
YOGURT
Instructions
- Whisk marinade ingredients together and set aside. Make yoghurt by pureeing all ingredients in a blender or food processor. Put yoghurt in fridge.
- Turn on broiler and place oven rack 2 slots from top. Line a baking sheet with parchment paper.
- Brush marinade onto both sides of the salmon fillets, then cut salmon into 1 1/2” pieces. Slice zucchini in thin chunks, then cut in half. Wash grape tomatoes. Cut peppers in to 1½” pieces.
- Assemble kebobs – salmon, tomato, pepper, zucchini; repeat and end with a piece of salmon. Brush both sides of kebobs with marinade and lay on parchment paper.
- Place kebobs under broiler. Broil for 8 minutes on one side, turn and broil for another 8 minutes until salmon is cooked through. Serve with cucumber yoghurt and a grain of choice.
