Grilling season is here! The days are longer, the weather is warmer, and we’re all craving lighter fare. These Grilled Salmon Kebabs with Tahini are an ideal dish for this time of year – they’re easy to throw together, and cook in no time. Cubes of fresh salmon are tossed with a savory seasoning mix of spices and fresh herbs and threaded onto skewers with lemon slices before hitting the hot grill. The lemon perfumes and flavors the salmon as it cooks, lending a hint of juicy citrus to the fish. The final touch is a drizzle of quality tahini and a sprinkle of chopped fresh herbs; I’m partial to mint. I like to serve these kebabs with cauliflower couscous and a simple tomato and cucumber salad for a light and satisfying Paleo and keto-friendly meal, but feel free to use quinoa, rice, or another grain in place of the cauliflower. (Quick note: If your skewers are wood or bamboo, soak them in water for at least 45 minutes before using so they don’t burn up on the grill.) Now let’s make some kebabs!
Combine the herbs and spices in a medium bowl – you should have chopped oregano, sesame seeds, ground coriander, ground cumin, Aleppo pepper flakes, kosher salt, smoked paprika, and freshly ground black pepper in there. Give it a good toss or stir to combine.
Start with a thick side of salmon, and make sure you’ve removed all the pin bones (or have your fishmonger do it when you purchase).
Cut the salmon into 16-20 cubes of equal size. Add them to the seasoning mixture, drizzle with the olive oil, and toss to coat the salmon evenly and throughly. Preheat your grill or a grill pan on medium-high heat.
To assemble the kebabs, thread a lemon slice onto a skewer first. If using very thin wood or bamboo skewers I recommend two per kebab, aligned evenly and spaced about ¼ to ½ inch apart, which keeps the salmon and lemon from spinning around. Follow the lemon slice with a salmon cube, and continue this pattern, ending with a lemon slice, until you have four or five salmon cubes on the kebab. If you have 16 cubes of salmon each kebab will get four; if you have 20 cubes, each will get five. Repeat with the remaining skewers to build four kebabs.
Your grill or pan should be nice and hot now. Brush the grates or surface with high-heat cooking oil (I use avocado oil). Place the kebabs on the grill or pan, and cook for about 3 minutes…
When you can release the kebabs easily from the grilling surface, turn them over and cook for another 2-3 minutes until the fish feels just firm to the touch when pressed with a finger.
Would you believe that’s it? I told you it was easy. Drizzle the kebabs with tahini, sprinkle with some fresh herbs, and serve. Enjoy!
- Bamboo, wooden, or metal skewers
- 6 Tbsp fresh oregano leaves, chopped (yield 3 Tbsp)
- 4 tsp white sesame seeds
- 1 ½ tsp ground coriander
- 1 ½ tsp ground cumin
- 1 tsp Aleppo pepper flakes
- ¾ tsp kosher salt
- ¼ tsp smoked paprika
- ⅛ tsp freshly ground black pepper
- 1 ½ lbs skinless salmon fillet, pin bones removed
- 25ml (5 tsp) extra virgin olive oil
- 10ml (2 tsp) high-heat cooking oil
- 20-24 thin lemon slices (from 2 or 3 large lemons)
- For Serving:
- High quality tahini
- 1 Tbsp chopped mint or parsley
- NOTE: If using bamboo or wood skewers, soak in water for at least 45 minutes before using.
- Prepare seasoning blend: Add seasonings (oregano through pepper) to a medium bowl and mix to combine thoroughly.
- Prep and season salmon: Pat salmon dry and cut into 16-20 cubes of equal size. Add to bowl with seasoning mix, drizzle with olive oil, and toss until salmon is coated evenly and thoroughly with seasoning mixture.
- Preheat grill to medium-high, and brush grates with oil. If using a grill pan, place over medium-high heat and brush surface with oil.
- Assemble kebabs: Fold a lemon slice in half and thread evenly onto a skewer (if you’re using thin wooden skewers you can use two, spaced ¼ to ½ inch apart, to keep the lemon and salmon from spinning around). Follow with a cube of salmon, and repeat the steps to build a kebab of four or five salmon cubes, ending with a lemon slice. Repeat with remaining skewers, lemon slices, and salmon for a total of four kebabs.
- Grill: Place kebabs on preheated grill or pan and cook for 5-6 minutes, turning occasionally, until surface of salmon is nicely browned and just firm to the touch, and center is medium-rare.
- Serve: Drizzle with tahini, sprinkle with chopped parsley, and serve with your favorite summer vegetable sides.
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