Salmon Shish Kebab with Yogurt Sauce
Category: Main Dishes
Servings: 12
Ingredients:
| Ingredient | Quantity |
|---|---|
| Salmon fillets | 800g |
| Eggplant | 200g |
| Yellow bell peppers | 200g |
| Cherry tomatoes | 6 |
| Zucchini | 250g |
| Lemon juice | 30ml |
| Extra virgin olive oil | 30ml |
| Oregano | 2 tsp |
| Marjoram | 2 tsp |
| Capers (pickled) | 5g |
| Salt | to taste |
| Black pepper | to taste |
| Greek yogurt | 200g |
| Fresh thyme | to taste |
Instructions:
-
Prepare the Vegetables:
Begin by washing all the vegetables thoroughly and patting them dry with a kitchen towel. Cut the yellow bell pepper in half, removing the stem, seeds, and inner filaments, then slice each half lengthwise into smaller pieces. Trim the ends of the eggplant, cutting it into thick rounds, and do the same with the zucchini. Slice the cherry tomatoes in half. -
-
Grill the Vegetables:
Preheat a grill or grill pan and grill the sliced eggplant and zucchini until tender and slightly charred, about 3–4 minutes on each side. Set the grilled vegetables aside in separate bowls. These will be used to assemble the kebabs later. -
Prepare the Marinade:
Drain the pickled capers and finely chop them. Combine the chopped capers with the oregano, marjoram, and fresh thyme in a small bowl. Squeeze the lemon juice into the mixture and stir to combine. Set aside the marinade. -
Prepare the Salmon:
Using a pair of tweezers, remove any bones from the salmon fillets. Cut the salmon into 2 cm x 2 cm cubes. -
Assemble the Shish Kebabs:
Take wooden skewers and start assembling the kebabs. Alternate between a cube of salmon and pieces of grilled vegetables (eggplant, zucchini, and pepper) on each skewer. Each skewer should have a total of 4 salmon cubes, along with a variety of vegetable pieces. -
Marinate the Shish Kebabs:
Place the skewers in a baking dish, and pour the marinade mixture over them. Cover the dish with plastic wrap and allow the kebabs to marinate in the refrigerator for 30 minutes to absorb the flavors. -
Prepare the Yogurt Sauce:
While the kebabs are marinating, prepare the yogurt sauce. In a small bowl, add the Greek yogurt and whisk to soften it. Season with a pinch of salt and fresh thyme leaves. Stir well to combine and set aside. -
Cook the Kebabs:
Preheat the grill or grill pan. Grill the kebabs for about 2-3 minutes on each side, turning them until they are cooked through and slightly charred on all sides. -
Serve:
Once cooked, remove the kebabs from the grill and serve immediately while hot, accompanied by the prepared yogurt sauce on the side. Enjoy the vibrant and flavorful combination of tender salmon, smoky vegetables, and creamy yogurt sauce!
This dish combines the richness of fresh salmon with the smoky flavor of grilled vegetables, perfectly complemented by a creamy yogurt sauce infused with fresh herbs. It’s a light yet satisfying meal, ideal for summer gatherings or a healthy dinner option.
