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Middle Eastern Salmon and Lemon Kebabs
with avocado citrus salad

Active: 35 minTotal: 35 min
20130710 salmon skewers 3.jpg?ixlib=rails 2.1

This recent Bon Appetit photo inspired me to make salmon kebabs for the first time. I'm so excited to have this easy summer dish in my repertoire and bringing it to you all with a Middle Eastern twist. I've kept their presentation but switched up the spices. Za'atar is a fragrant ME spice blend. If you can't find it, don't fret. Just substitute dried thyme (but it's definitely worth looking into if you love Middle Eastern food!). Paired with a citrus and avocado salad, you have a light and healthy and summer dinner.

Ingredients

Servings:
4
Metric
Citrus and Avocado Salad:
  • Citrus (like grapefruit or oranges) - 2 to 3, segmented
  • Shallots - 1 Tbsp, minced
  • Dijon mustard - 1/2 tsp
  • Red wine vinegar - 2 Tbsp
  • Olive oil - 3 to 4 Tbsp
  • Avocado - 1, sliced
  • Salad greens - 1/4 lb
  • Sliced almonds - for serving
Middle Eastern Salmon and Lemon Kebabs:
  • Skewers - 16
  • Salmon - 1 1/2 lbs, cubed
  • Lemons - 2, sliced thinly into rounds
  • Oregano - 1/2 tsp
  • Coriander - 1/2 tsp
  • Za'atar - 1 tsp ((sub thyme))
  • Cooking oil - 1 to 2 Tbsp
  • Dill, fresh - a sprig or two, chopped

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  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)

Make

  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 chopped dill and salad (BTW, you can eat the lemons!)
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Reviews

This meal has 9 reviews

Salmon was delicious! This whole meal was very simple, but looked extremely impressive.

By: Kelsey
Posted: Jul 09, 2015
Diet: Original

Loved the salmon (it was even better cold the next day:) The salad didn't do it for me though for some reason--maybe my dressing was off. Glad I learned how to segment grapefruit though!

By: Sidney
Posted: Oct 17, 2013
Diet: Original

The salmon was ah-mazing!

By: Rosemary
Posted: Aug 05, 2013
Diet: Original

I used a bit more oregano, and then thyme and a bit of marjoram in place of za'atar. We loved both the salmon and the salad.

By: Julene
Posted: Jul 26, 2013
Diet: Original

Great meal. Just need to season the salmon a bit more.

By: Candace
Posted: Jul 25, 2013
Diet: Original

Like it, I might make it have more seasoning or be spicier if I did it again (note: we grilled it outdoors which may affect how well the spices adhered) Loved the salad, would make that again in a heartbeat (used grapefruit and orange). Put leftover salmon in in the next day for lunch.

By: Julie
Posted: Jul 24, 2013
Diet: Original