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Middle Eastern Salmon and Lemon Kebabs
with avocado citrus salad

Active: 35 min Total: 35 min
We featured these kebabs the week of 7/22/13 and it was time to bring them back. A simple Middle Eastern spice blend transforms salmon into a restaurant quality dish. Paired with a simple salad, this is a lovely fresh dinner that still warms for fall.
Smarts: If you can't find za'atar, a Middle Eastern spice blend, just mix up equal parts dried thyme, oregano, and sesame seeds.


Citrus and Avocado Salad:
  • Citrus (like grapefruit or oranges) - 2 to 3 , segmented
  • Shallots - 1 Tbsp , minced
  • Mustard, Dijon - 1/2 tsp
  • Vinegar, red wine - 2 Tbsp
  • Oil, olive - 3 to 4 Tbsp
  • Avocados - 1 , sliced
  • Salad greens - 1/4 lb
  • Almonds, sliced - for serving
Middle Eastern Salmon and Lemon Kebabs {Favorites version}:
  • Skewers - 16
  • Salmon - 1 1/2 lbs , cubed
  • Lemons - 2 , sliced thinly into rounds
  • Oregano - 1/2 tsp
  • Coriander - 1/2 tsp
  • Za'atar (sub equal parts thyme, oregano, sesame seeds) - 1 tsp
  • Cooking oil - 1 to 2 Tbsp
  • Leftover lemon-garlic yogurt (from Mon) - ~1/2 cup


  1. Skewers - Soak in water.
  2. Salmon - Rinse and dry fish. Chop into 1" (2.5 cm) cubes (It's OK if some pieces can't be perfectly cubed. We'll just fold them over when skewering.). Toss with salt & pepper.
  3. Lemon - Slice as thinly as possible.
  4. Citrus - Supreme (that's just the fancy French word for segmenting orange slices, but if you use it, people will think you're so cool). (Can be done up to 2 days ahead)
  5. Shallots - Mince. (Can be done up to 3 days ahead)
  6. Spice mix - Mix together oregano, coriander, and za'atar. (Can be done up to 5 days ahead)

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  1. Assemble each kebab with two skewers (When you use just one, ingredients often roll around, making it hard to flip efficiently). Alternate salmon cubes and lemon, folding lemon slice in half. Brush both sides with cooking oil and then sprinkle with spice mixture.
  2. Preheat a grill pan over medium-high heat. Add salmon kebabs and sear on both sides for about 3 to 4 minutes. Remove and set aside.
  3. Whisk together shallots, mustard, red wine vinegar, and olive oil. Season to taste with salt & pepper. For more vinaigrette ideas, check out this video.
  4. Slice avocado. Toss vinaigrette with greens, citrus, and avocado. Top with almonds.
  5. Enjoy kebabs with Monday night’s lemon-garlic yogurt and salad on the side (BTW, you can eat the lemons!).



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