Moroccan spiced salmon skewers (& vegetable kebabs)

As I’ve mentioned before, I’m trying to clear out at least some of the freezer before Pesach. Just three and a half weeks to go, and it’s not looking good. I suspect our protein intake may skyrocket in the next few weeks. Hmmm.

So, salmon. Three skinless fillets, to be exact. And an opportunity to use some of the natural yogurt that I bought for a reason but now have no idea what that reason was. Fortunately, some of my best recipe ideas come about as a result of having to use up something I have no idea why I bought. 

Incidentally, the other day I was in the lift in John Lewis and a woman got in and started rifling through a large notebook which seemed to contain lists and lists and lists – things to do, things to buy, things to remember… I should have one of those.

1) make list
2) buy notebook…

But I digress. Back to the salmon and the yogurt. Yogurt is a fantastic medium for transferring spice onto fish, which is just what it did here. It seems to help the flavour absorb, and then when you cook it, it transforms into a sort of spiced gooey coating. Yum. The ras el hanout (which my spellchecker insists is really called ‘raw el hangout’) is a North African spice blend which I think is pretty readily available. Fairly certain I got my jar of it in a supermarket.

You could just marinate the whole salmon fillets in the yogurt/spice mix and not bother with cutting it up and threading it onto the skewers, but I felt like having dinner on a stick. I got so carried away, that I made vegetable kebabs to go alongside. I resisted the urge to over-season the vegetables, and they were absolutely delicious and perfect with the mildly spicy salmon. We had this with quinoa, but couscous or rice, or even a flatbread of some sort, would all be great too.

DH raved about how good this salmon was. Kipper was less certain. I have the casting vote, and I thought it was delicious. Will definitely be making this again, especially come barbecue season 🙂 

Moroccan spiced salmon skewers & vegetable kebabs.

Moroccan spiced salmon skewers (& vegetable kebabs)
Serves 3
Write a review
Prep Time
25 min
Cook Time
15 min
Total Time
40 min
Prep Time
25 min
Cook Time
15 min
Total Time
40 min
664 calories
17 g
197 g
29 g
83 g
4 g
682 g
440 g
10 g
0 g
16 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 664
Calories from Fat 257
% Daily Value *
Total Fat 29g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 10g
Cholesterol 197mg
Sodium 440mg
Total Carbohydrates 17g
Dietary Fiber 5g
Sugars 10g
Protein 83g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the spiced salmon skewers
  1. 3 skinless salmon fillets
  2. 3 tbsp natural yogurt
  3. 1 tsbp ras el hanout
  4. 1 clove garlic, crushed
  5. 1 lemon
For the vegetable kebabs
  1. 1 green pepper
  2. 3 spring onions
  3. 6 small mushrooms
  4. 6 cherry tomatoes
  5. 1-2 tbsp olive oil
  6. Quinoa, rice or couscous, to serve (optional)
  1. Cut the salmon fillet into 2-3cm pieces. Place in a glass dish with the yogurt, ras el hanout, and crushed garlic.
  2. Mix the fish, yogurt, spices and garlic well, so that all the fish pieces are coated in the yogurt mixture. Cover, and refrigerate for 2-3 hours (optional).
  3. Thinly slice the lemon. Divide the salmon pieces between three skewers, alternating them with folded slices of lemon. Place the skewers on a baking tray and set aside.
  4. Preheat the oven to 220C.
  5. Cut the pepper into 9-12 pieces. Peel and trim the spring onions and cut each one into 3 short lengths.
  6. Divide the pepper, spring onion, mushrooms and tomatoes equally between three skewers.
  7. Brush the vegetables with olive oil and place the kebabs on the baking tray with the salmon skewers.
  8. Bake the salmon skewers and vegetable kebabs at 220C for 10-15 minutes, until the fish and vegetables are cooked and starting to brown.
  9. Serve.

Moroccan spiced salmon skewers & vegetable kebabs with quinoa

As I mentioned here and hereMarch’s Four Seasons Food challenge, hosted by Delicieux and Eat Your Veg, is on the theme of Something Fishy. Apparently, we eat a lot of fish!



  1. Pingback:Ultimate meat-free barbecue! 60+ recipes for mains, sides, sauces & desserts - Family-Friends-Food

  2. Pingback:Salmon & leek kebabs with citrus-herb marinade - plus skewer review! - Family-Friends-Food

  3. Pingback:And we have a #FourSeasonsFood #SomethingFishy Winner! | Eat your veg

  4. I might very well have been that lady in the lift, I never travel anywhere with less than two notebooks and write lists for literally everything these days! Needs must. Loving the Ras el Hanout on the salmon, bet it was delish mixed with the yoghurt and grilled. Great idea! Thanks again for linking up yet another very tasty #SomethingFishy recipe for #FourSeasonsFood

Leave a Reply

Your email address will not be published. Required fields are marked *