Grilled Salmon Kabobs with Greek Marinade

Nutrition unverified · 4 servings · US measures · 15 min publisher preparation per four-serving batch

Total time: 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.

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.

Ingredients

• 2 fillet Salmon filletsraw; cut into skewer-sized pieces · Source supplies no fillet weight.
• 1 count large zucchinisliced
• ½ count red onionsliced
• 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 tbsp Oil
• 1 tbsp fresh dill
• ¼ tsp salt
• ¼ tsp pepper

Before you start

• Grill
• Tongs
• Skewers
• Mixing bowl

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.

Cook

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.

Where your attention goes

Stages can overlap. Do not add every row as separate elapsed time. Safe endpoints and actual appliance behavior override the estimate.

Why this works

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.

Listed allergens: fish, milk. Check purchased labels and cross-contact.

First-cook checks

• 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.