Delicious salmon skewers with a zesty marinade! These salmon kebabs cook in minutes on the barbecue for an easy, nutritious and fabulously tasty summer dinner.
I never thought I’d be reviewing skewers, but these ones are so brilliant I had to share them with you! DH and I bought these Weber skewers
at a garden centre recently, to replace the disposable bamboo ones that we seem to be getting through at a ridiculous rate. We love them! I never expected to have strong feelings about something as trivial as skewers, but honestly, these are the business!
Two pronged attack!
What makes these skewers so great? They have TWO PRONGS EACH. Each skewer has two parallel ‘arms’ joined by a loop at the ‘handle’ end.
This means that each chunk of salmon or vegetable on your kebab is held securely and can’t rotate on the skewer. So when you turn your kebabs over, they really turn over – you’re not just turning the skewer while the food stays still.
Result – evenly cooked, perfectly grilled kebabs. Hurrah!
Salmon skewers – turn, turn, turn
As DH says, “Normally, you turn the skewer, and some bits of the kebab turn, and some bits don’t, so you end up having to turn lots of times, and turn the food separately with tongs, and some bits get overdone on one side but aren’t cooked on the other… With these skewers, you cook one side of the kebab, then you turn it over, and you cook the other side. And then, when it’s perfectly cooked through, you eat the kebab!“
No more unevenly cooked salmon skewers! No more veggies charred on one side and raw on the other! These skewers make it easy to cook food to perfection on the barbecue, every time.
Top tips for grilling skewers on the BBQ
We used our fabulous skewers on the barbecue, and DH offers the following tips:
- Don’t overload the skewers – leave an 8-10cm (3-4 inch) gap at the handle end (see photos). You can leave this empty part sticking off the side of the barbecue, so it doesn’t get too hot. Although the skewers are metal, so they will still get a bit hot.
- Use heat-resistant gloves when handling the skewers. Oven gloves would probably be fine, but heavy duty work gloves might be a more manly option!
- Brush or spray with oil before grilling – give the kebabs a light brush or spray with oil before you put them on to cook, but try not to add additional oil once they’re cooking. Extra oil can drip down onto the coals causing flames to shoot up, which can make the food ‘sooty’.
Fish and vegetables
We did two sorts of kebabs – the delicious citrus-and-herb-marinated salmon skewers, for which the recipe is below, and some courgette and mushroom skewers as a vegetable side dish (which you can see in the photo above). To make the latter, I simply threaded sliced courgettes and mushrooms onto the skewers, and brushed with olive oil before grilling.
Ingredients in salmon skewers with leeks
These lovely salmon kebabs are easy to make and only have a few ingredients, namely:
- Fresh salmon fillet – cut into even cubes
- Leek – adds a mild oniony flavour and is delicious grilled
- Lime – or use lemon, both are good
- Fresh tarragon – I love tarragon with salmon, and we have a ton of it growing in our garden, but other herbs such as parsley or coriander (cilantro) are also delicious
- Olive oil – helps prevent the kebabs from sticking to the grill!
Super skewers – for salmon, veg, or anything else
If you barbecue a lot, or even a little, these skewers are a great investment. I’m already thinking of all the things we can cook on them. As well as the lovely zesty salmon skewers below, there’s also my Moroccan-spiced salmon kebabs. Plus lots of delicious vegetable ideas.
This makes 4 kebabs. Serve 1-2 kebabs per person, depending on how hungry you are.
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📖 Recipe
Salmon and leek kebabs with citrus-herb marinade
Ingredients
- 250-300 g salmon
- 1 large leek
- ½ lime – halved lengthwise
For the marinade
- ½ lime – juice only
- 1 tablespoon chopped tarragon
- 3 tablespoon olive oil
Instructions
- 250-300 g (9-10½ oz) salmon, 1 large leek, ½ lime – halved lengthwiseCut the salmon into 16 cubes. Trim and wash the leek to remove any dirt or grit, then slice into 12 pieces. Slice the lime half into 8 slices.
- Divide the salmon, leek and lime slices between 4 skewers, alternating slices. Mine went like so – salmon, leek, lime, salmon, leek, salmon, lime, leek, salmon.
- ½ lime – juice only, 1 tbsp chopped tarragon, 3 tbsp olive oilWhisk the Lime juice, tarragon and olive oil together, then pour/brush over the kebabs. Leave to stand for at least 30 minutes and up to an hour.
- Cook the kebabs on a hot barbecue for a few minutes on each side until cooked through. Alternatively, cook under the grill/broiler. Serve hot.
Nutrition
More delicious salmon recipes
Other fabulous salmon recipes include:
July’s Four Seasons Food challenge, hosted by Delicieux and Eat Your Veg, is on the theme of Al Fresco Food. Yum yum!
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