Friday, May 30, 2014

Grilled Moroccan Salmon Kababs

Kebabs. Another perfect summer dinner.
For Tay-Tay's birthday a couple weeks ago we did a little bring your own meat
barbecue with friends, and one of them brought salmon kabobs.
I was so jealous and I have been craving them ever since.
Any other good summer dishes I should be trying out?

2 medium Zucchini (green or yellow), sliced into rings
2 medium Bell Peppers, cut into 1'' pieces
1 large yellow Onion, sliced and separated into 1'' pieces
1 lb small mushrooms, or less if pre-sliced mushrooms
2-3 Salmon filets, cut into 1'' cubes (easier to cut when still semi frozen)
About 10 large wood skewers (soaked for at least 30 min. in water)

 1/2 C Olive Oil
1/2 C Lemon Juice
6 Garlic cloves
2 tsp ground Coriander
1/2 tsp ground Cumin
2 tsp Paprika
1/4 tsp Chili Powder
1 Tbsp Salt
1 tsp Pepper
1 bunch fresh Cilantro
1 bunch fresh Parsley

Place Olive Oil, Lemon Juice, Garlic, Coriander, Cumin, Paprika, Chili Powder, Salt, and Pepper
in a food processor, or blender, and pulse until mixed well

Add fresh Cilantro and Parsley, pulse a few times to mix in, but keep a little chunky

Put all Vegetables, Salmon and Marinade into a bag or bowl. Mix together.
Let marinate for 4 or more hours in the fridge.

Take skewers and marinated fish and vegetables.
Slide vegetables onto skewers one at a time.
Place them so they're touching but not squished together.

Cook them on the grill on medium-low heat.
Rotate every couple of minutes until cooked.
About 10-15 minutes.


Adapted from: Natasha's Kitchen

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