Grilled Salmon & Vegetable Kabobs

Give dad the best gift this year: a homemade meal made with love. Serve grilled salmon, zucchini, and squash skewers in a simple Mediterranean-inspired marinade for a simple dad’s day feast. This refreshing meal is a nice way to fire up the grill for Father’s day, without having to have steaks and burgers (again!).

Don’t forget the sides!

• Serve a nice green salad with your favorite homemade dressing.
• No dinner is complete without rolls! Give our recipe for The Best Dinner Rolls a try.
• These Mediterranean skewers are wonderful over a bed of rice. Try cooking it in chicken broth for more flavor.

Grilled salmon, zucchini, and squash in a simple Mediterranean-inspired marinade.

Grilled Salmon & Vegetable Kabobs

Ingredients:

• 2 lb. Pacific Seafood Atlantic Salmon Portions (#8669), thawed and cut into 1 inch cubes
• 1 zucchini, sliced
• 1 squash, sliced

For the marinade:

• 1/4 cup BBF Avocado Oil (#3516)
• Fresh parsley, chopped
• 3 tsp Kirkland Minced Garlic (#1289)
• 1 tsp Mediterranean Cut & Sifted Oregano (#1445)
• 1 tsp dill weed
• 1/2 tsp crushed red pepper flakes
• 1 lemon, zested and juiced
• Regal Fine Sea Salt (#1146) and AP Black Pepper (#1028), to taste

Instructions:

1. First, whisk together the marinade ingredients in a bowl.
2. Then, toss the salmon, zucchini, and squash in the mixture, making sure everything is evenly coated. Let marinate for 20 minutes up to an hour. Meanwhile, soak wooden skewers in water.
3. When you’re ready to prepare skewers, preheat grill to medium-high.
4. Next, thread the salmon, zucchini, and squash on the skewers. Place onto the grill, covered, for 6 to 8 minutes, turning halfway, or until the fish is opaque.

If you like kabobs, try these:

Comments

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