Ingredients:

  • 1/4 cup Extra Virgin Olive Oil
  • 3 tablespoons Fresh Lemon Juice
  • Zest of 1 large lemon
  • 2 tablespoons Fresh Dill, chopped
  • 2 cloves Garlic, minced
  • 1 teaspoon Honey or Maple Syrup
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 5 lbs Salmon Fillets, skinless, boneless, cut into 1 1/4-inch cubes
  • 1 large Red Bell Pepper, cut into 1-inch squares
  • 1 large Yellow Bell Pepper, cut into 1-inch squares
  • 1 small Red Onion, cut into 1-inch squares
  • 1 medium Courgette (Zucchini), cut into thick 1/2-inch half-moons

Instructions:

  1. If using wooden skewers, soak them in water for at least 30 minutes prior to assembly to prevent burning. In a medium bowl, whisk together the olive oil, lemon juice, zest, chopped dill, minced garlic, honey, salt, and pepper until well emulsified to create the marinade.
  2. Cut the salmon into uniform 1 1/4-inch cubes and the vegetables into approximately 1-inch pieces. Place the cubed salmon in the bowl with the marinade. Gently toss to coat, cover, and chill in the refrigerator for a minimum of 30 minutes, and no more than 1 hour.
  3. Remove the salmon from the marinade and discard the leftover liquid. Thread the vegetables and salmon cubes onto the skewers, alternating the order for a pleasing visual effect. Thread a piece of firmer vegetable (like onion or pepper) on both ends to stabilize the skewer.
  4. Preheat your grill to a clean, medium-high heat (around 400°F / 200°C). Using an oil-soaked kitchen towel held by tongs, thoroughly oil the clean grill grates immediately before placing the skewers down. Cook for 4–5 minutes per side, turning only once the fish releases easily from the grate.
  5. Grill until the salmon is opaque throughout, flakes easily with a fork, and the internal temperature registers 145°F (63°C) at the thickest part. Remove the kebabs from the heat and allow them to rest briefly for 2–3 minutes before serving.