Salmon Zucchini Kabobs with Cucumber Yogurt

These are simple to put together and can be grilled in the oven. A hint of maple gives a sweetness your family will love.

Salmon Zucchini Kabobs with Cucumber Yogurt

Photos: Kerri Davis – Images by Kerri Photography


Salmon Zucchini Kabobs with Cucumber Yogurt

Yield: 8 Servings


  • 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


  1. Whisk marinade ingredients together and set aside. Make yoghurt by pureeing all ingredients in a blender or food processor. Put yoghurt in fridge.
  2. Turn on broiler and place oven rack 2 slots from top. Line a baking sheet with parchment paper.
  3. 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.
  4. 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.
  5. 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.

Author: LocalParent

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