Middle Eastern Salmon and Lemon Kebabs
with couscous / citrus and avocados

Name: Middle Eastern Salmon and Lemon Kebabs
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 cup Stock, any type (sub water); 1/4 tsp Salt; 2 Tbsp Butter; 3/4 cup Couscous, uncooked; 16 Skewers, wooden, bamboo, or metal; 1 1/2 lbs Salmon, cubed (look for skinless salmon filets or ask the fishmonger to remove the skin); 1 Tbsp Za'atar; 2 Lemons, sliced thinly into rounds; 1 clove Shallots, diced; 1/2 tsp Mustard, Dijon; 2 tsp Vinegar, red wine; 2 Tbsp Oil, olive; 1 lb Citrus fruit, chopped (grapefruit, oranges, or a combination); 2 Avocados, chopped

Active: 45 min Total: 45 min

Original GF Paleo Vegetarian

Alternating salmon and lemon makes kebabs that are eye-catching and flavorful. We featured these kebabs back in 2015 but are giving them a fresh take in this bright and colorful citrus-packed meal.
Smarts: This meal takes quite a bit of prep, from threading the salmon onto skewers to chopping the citrus and avocado. Feel free to simplify by leaving the salmon filets whole and just searing in a pan. (Top with the lemon slices.)

Ingredients

Metric

Servings:

Couscous:

Stock, any type - 1 cup (sub water)
Salt - 1/4 tsp
Butter - 2 Tbsp
Couscous, uncooked - 3/4 cup

Middle Eastern Salmon and Lemon Kebabs:

Skewers, wooden, bamboo, or metal - 16
Salmon - 1 1/2 lbs , cubed (look for skinless salmon filets or ask the fishmonger to remove the skin)
Za'atar - 1 Tbsp
Lemons - 2 , sliced thinly into rounds

Citrus and Avocados:

Shallots - 1 clove , diced
Mustard, Dijon - 1/2 tsp
Vinegar, red wine - 2 tsp
Oil, olive - 2 Tbsp
Citrus fruit - 1 lb , chopped (grapefruit, oranges, or a combination)
Avocados - 2 , chopped

Prep

Make couscous - (Double if making Wednesday’s meal.) Combine stock, salt, and butter in a saucepan. Cover and bring to a boil. Remove from heat. Stir in couscous and cover with lid. Let stand for ~5 minutes before fluffing with a fork. (Can be done up to 5 days ahead)
Skewers - (If cooking on the grill, get grill heating before continuing with prep.) If using wooden / bamboo skewers, soak in water for 10 minutes.
Make vinaigrette - Dice shallots. Whisk shallots with mustard and vinegar. Add oil while whisking. (Can be done up to 5 days ahead)
Salmon - Rinse and pat dry. Chop into 1” / 2.5 cm cubes. (Note: Don’t worry if some pieces aren’t perfectly cubed; you can fold them over when threading them onto skewers.) Toss salmon with za’atar and some salt and pepper. (Can be done 1 day ahead)
Lemons - Thinly slice into rounds. (Can be done 1 day ahead)
Citrus fruit / Avocados - Prep as directed and combine.
Assemble skewers - Alternate threading salmon and lemons (folded into halves or quarters) onto skewers. (Using two skewers together can make it easier to flip the skewers as they cook.)

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Make

If cooking on a grill: Heat grill to 450F / 232C degrees. Clean grates and brush with some oil. Add salmon kebabs and sear on both sides until salmon is just cooked through, 4 to 5 minutes total.
If cooking on the stovetop: Heat a grill pan over medium heat. Brush pan with some oil. Add salmon kebabs and sear on both sides until salmon is just cooked through, 6 to 8 minutes total.
Toss citrus and avocados in vinaigrette. Season with a pinch of salt.
If couscous was made ahead, reheat in the microwave (reserve half if doubled).
Serve salmon skewers with couscous and citrus / avocados on the side. (The citrus / avocados and vinaigrette are great spooned over top of the couscous.) Enjoy!

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