# Grilled Salmon Kabobs with Greek Marinade 4 portions · US measures · unverified · 15 min publisher preparation · Not provided Grilled Salmon Kabobs with Greek Marinade. Original recipe adapted with source quantities and workflow. Follow the cooking flow and check each component at the stated endpoint. The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings. Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches. ## Cooking flow (Tabular Recipe Notation)

Use skewers. Chill salmon during 30-minute marination. Heat grill to 400°F before grilling.
Check fish reaches 145°F at its thickest point.
2 fillet Salmon filletsraw; cut into skewer-sized pieces · Source supplies no fillet weight.	Mix marinade, coat cubed salmon and refrigerate 30 min.	Remove salmon from marinade, thread with vegetables; grill 400°F 4 min per side. Turn by skewer or zucchini.
¼ cup Oil
¼ cup Greek Yogurt
2 tbsp minced garlic
1 tbsp brown sugar Monkfruit sweetener
½ lemon Lemon juicejuice of half a lemon
1 tbsp fresh dill
1 tbsp Oregano
1 tsp salt
1 tsp pepper
1 count large zucchinisliced	Toss zucchini/onion with separate vegetable oil, dill, salt and pepper.
½ count red onionsliced
1 tbsp Oil
1 tbsp fresh dill
¼ tsp salt
¼ tsp pepper

## Ingredients - 2 fillet Salmon fillets — raw; cut into skewer-sized pieces. Source supplies no fillet weight. - 1 count large zucchini — sliced - ½ count red onion — sliced - ¼ cup Oil - ¼ cup Greek Yogurt - 2 tbsp minced garlic - 1 tbsp brown sugar Monkfruit sweetener - ½ lemon Lemon juice — juice of half a lemon - 1 tbsp fresh dill - 1 tbsp Oregano - 1 tsp salt - 1 tsp pepper - 1 tbsp Oil - 1 tbsp fresh dill - ¼ tsp salt - ¼ tsp pepper ## Equipment - Grill - Tongs - Skewers - Mixing bowl ## Cook Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test. 1. **Marinate.** Cut salmon, zucchini and onion into pieces large enough to stay on skewers. Whisk the marinade oil, yogurt, garlic, sweetener, lemon juice, marinade dill, oregano, salt and pepper. Coat salmon and refrigerate for 30 minutes. 2. **Vegetables.** Toss zucchini and onion with the separate vegetable oil, dill, salt and pepper. 3. **Skewer.** Soak wooden skewers for 10 minutes or lightly grease metal ones. Remove salmon from marinade and thread with vegetables. 4. **Grill.** Grill for 4 minutes per side. Turn using the skewer itself or a zucchini piece rather than grabbing salmon, which can break apart. ## Attention timeline Stages can overlap; endpoints and appliance behavior override the estimate. ## Flavor and capacity ## Nutrition per serving Calories: Not provided; protein: Not provided; total carbs: Not provided; fiber: Not provided; net carbs: Not provided Nutrition is unreported because the publisher’s serving-size statement conflicts with its recipe yield. See the linked original for the inconsistent estimate. Known allergens for these plates: fish, milk. Check product labels and cross-contact. ## First-cook checks and limits - The original batch makes 4 skewers, but the nutrition serving size says 2 kabobs. The ingredients are scaled from 4 original portions; the conflicting serving description makes the publisher’s nutrition uncertain. - The publisher’s 15-minute preparation and 25-minute total omit 30 minutes of refrigerated salmon marination. - Salmon fillet weight is unspecified; nutrition cannot supply an ingredient weight. - Ingredient names say Oil; vegetable method names corn oil. No source-specific oil is invented for marinade. - Ingredient quantities are scaled from 4 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks. - Adapted from Annie Holmes. This adaptation has not been kitchen-tested. - The source does not provide verified values for every per-portion macronutrient. Missing values stay unreported; a keto label from the publisher is not a verified net-carb total. - The publisher’s headline time does not cover every step in the method; no complete elapsed-time estimate is reported. - Safe doneness checks are added to the publisher method; timers alone do not establish doneness. ## Leftovers Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate. ## Sources - [Annie Holmes: Grilled Salmon Kabobs with Greek Marinade](https://www.maebells.com/grilled-salmon-kabobs-with-greek-marinade/) - [FoodSafety.gov: safe minimum internal temperatures](https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures) These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported. Canonical page: https://www.jsolly.com/recipes/source-grilled-salmon-kabobs-with-greek-marinade/ This is the canonical four-serving recipe in US measures. Servings, metric measures, family choices and filters are browser controls on the HTML page; query parameters do not change this static Markdown document.