These grilled salmon kabobs are easy, amazingly delicious and healthy. Tender, perfectly flaky and with tons of flavor, these are nicely caramelized and cooked to juicy perfection. Learn the tricks to make the best out of your salmon grilling experience.
In a medium bowl, combine all the marinade ingredients — olive oil, lemon juice, red onion juice, garlic, dried rosemary, salt and pepper. Add the salmon cubes, toss to coat and marinate for 1 hour.
Meanwhile, thread the vegetables on ½ inch wide metal skewers (if using wooden or bamboo skewers, soak them in water at least 30 minutes before using).
Preheat the charcoal grill about 30 minutes before grilling. We recommend using hardwood charcoal and not briquettes for perfect flavor. The grill is ready when the flame has subsided, coals glow uniformly and covered with some ash.Tip: A small fan or hair dryer may be useful. Check this tutorial for more about charcoal grilling.
Alternatively, grill salmon kabobs using nicely oiled grates on gas grill at medium heat. See note for stove top or broiling options.
Thread the salmon cubes on ½ inch wide metal skewers. Combine the spices — advieh (or cumin + coriander), dried ground ginger, ground pepper, salt and mango powder or sumac. Sprinkle this mixture generously over salmon cubes on all sides.
To make the basting mixture, combine leftover marinade with olive oil and pinch of salt. Stir in some tomato paste or saffron water, if preferred.
Start grilling vegetables ahead of salmon kabobs. When they are about half done, proceed with salmon skewers.
When the grill is ready, arrange salmon skewers directly over the charcoal grill without the grate, about 4 inches above the glowing coals. Grill kabobs for 3 to 4 minutes on each side, flipping them couple times, until salmon turns opaque throughout. Baste all skewers with basting mixture while grilling and at the end.
Avoid cooking kabobs too close to the heat source or they will burn on the outside and remain uncooked inside. Do not cook at very low heat and for too long, otherwise they will become dry and overcooked.
Serve salmon kabobs and grilled vegetables with lemon slices, lavash, rice and sumac on the side.
Notes
Stove top: Brush a grill pan or griddle with olive oil and heat at medium. Place the skewers in one layer, spacing them apart. Cook 4 to 5 minutes on one side, flip and cook on the other side for 3 to 4 minutes until opaque.
Broil in oven: Place salmon skewers on a baking sheet and broil on high in the top rack for about 5 minutes. Then flip the skewers and broil another 3 to 4 minutes until salmon turns opaque.
Onion Juice: Process diced red onion in food processor until smooth, and strain the juices.
Storage: Salmon kabobs will keep well in the refrigerator for couple days. Sprinkle some water and reheat quickly.
Dried Mango Powder: Also known as ‘amchur’ is available at Indian grocery stores and imparts a hint of smoky tanginess to the kabobs.