Out of all the fishes in the world, I used to think salmon was my least favorite. It was always dry and fishy when I ate when I was younger. I don’t know if it was just not being prepared right, or if the kind of salmon being used wasn’t quality…but I hated salmon.
Flash forward to a few years ago. I tried cooking salmon again. You know, the fresh stuff from Alaska or Washington. I cooked it normal—either in the oven or just on the stovetop—and it was fantastic. Maybe my problem earlier was the quality of the salmon I was getting. I can’t tell you which type of salmon to get, but I do the fresher it is, the better tasting it is.
For this shishkabobs, I got a gigantic filet from the butcher and cubed them up real nice. I had a bottle of Greek seasoning in the pantry that was barely being used, so I went ahead and seasoned all my fish and veggies with it.
I had forgotten how much I loved shishkabobs. My mom always made them with marinated pork, mushrooms, onions and zucchini during the hot summer months and I looked forward to them for dinner each and every time. I really should invest in metal shishkabob sticks if I want to start making these more often…
For the veggies, I went with a simple mix of different colored bell peppers, red onions, and zucchini. You can’t go wrong with that combination, and none of them need to stay on the grill for very long. I don’t know about you, but I love zucchini when it is barely cooked. I feel like it tastes so much better that way—and doesn’t get mushy. Nobody like mushy squash!
I used a grill pan (since I’m the literal worst with a regular grill) but feel free to fire up the real grill and slap this babies on. I just cooked the shishkabobs until they charred and the fish was done cooking—I didn’t real time it—but I think it was probably around a few minutes per side. Just cook it until you feel like everything is done and looks good and you’ll be fine!
Greek Salmon Kabobs
Flavorful Greek seasoned fish and veggies grilled to perfection.
- 16 oz. fresh salmon filet, skinned and cubed
- 1 yellow bell pepper, cut into chunks
- 1 orange bell pepper, cut into chunks
- 1 medium zucchini, sliced
- 1 red onion, cut into wedges
- 2 TBS. Greek seasoning
- 2 TBS. olive oil
- In a large bowl, toss salmon, bell pepper, zucchini and onion with Greek seasoning.
- Heat oil in a large grill pan over medium high heat. Skewer veggies and salmon, making sure to alternate between salmon and a few different veggies.
- Place skewers on grill pan and cook about 3-4 minutes per side or until charred and salmon is cooked through.
In a large bowl, toss salmon, bell pepper, zucchini and onion with Greek seasoning.
Heat oil in a large grill pan over medium high heat. Skewer veggies and salmon, making sure to alternate between salmon and a few different veggies.
Place skewers on grill pan and cook about 3-4 minutes per side or until charred and salmon is cooked through.