Ingredients:

  • 5 lbs Skinless Salmon Fillet, cut into 1-inch cubes
  • 1 large Red Onion, cut into 1-inch pieces
  • 1 large Yellow Bell Pepper, cut into 1-inch pieces
  • 1 cup Cherry Tomatoes
  • 1/4 cup Extra Virgin Olive Oil
  • Zest of 1 large Lemon
  • Juice of 1 large Lemon (about 3 tablespoons)
  • 2 tablespoons Fresh Dill, finely chopped
  • 1 clove Garlic, minced very finely
  • 1 teaspoon Dijon Mustard
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon Black Pepper, freshly ground
  • 8 wooden or metal skewers

Instructions:

  1. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
  2. In a small bowl, whisk together olive oil, lemon zest, lemon juice, dill, minced garlic, Dijon mustard, salt, and pepper until well combined.
  3. Place salmon cubes in a medium bowl. Pour about three-quarters of the marinade over the salmon. Gently toss to coat. Reserve the remaining marinade for brushing during grilling. Let marinate at room temperature for 30 minutes, or in the fridge for up to 1 hour.
  4. Thread the marinated salmon cubes, onion pieces, bell pepper pieces, and cherry tomatoes onto the prepared skewers, alternating ingredients.
  5. Preheat your grill (or grill pan) to medium-high heat (approximately 400°F / 200°C). Ensure the grates are clean and lightly oiled.
  6. Place skewers on the hot grill. Cook for 4–5 minutes per side.
  7. During the last minute of cooking on each side, lightly brush the kebabs with the reserved fresh marinade. The salmon is done when it flakes easily and reaches an internal temperature of 145°F (63°C).
  8. Remove from the grill and let rest for 2 minutes before serving.