These grilled salmon kabobs are a perfect juicy, flaky, and healthy week night meal. It will also impress a crowd during a backyard BBQ in short order. It requires a quick 1 hour marinade and grilling in a shallow grill over charcoals. Kabobs are meant to be cooked quickly over high heat – if using a conventional grill, cook over high heat. If cooking indoors or during the winter, use your broiler on high heat with the salmon skewers positioned 4 inches from the heating elements.
This salmon kabobs are traditionally eaten with Persian rice or flat bread. Alternately, they pair well with a light salad. These are not typically served with a dipping sauce, but feel free to experiment with light dairy based sauces like tatziki or a cucumber mint yogurt dip.
Persian Salmon Kabobs
- Cook Time: 1.5 hour
- Persons: 6
- Difficulty: Moderate
- Ingredients
- 2 lb thick salmon fillet, skin removed
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 large red onion
- 1.5 garlic cloves grated
- 1 tbsp dried rosemary
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/4 tsp cumin
- 1/4 tsp coriander
- 1/2 tsp ground ginger
- 1/2 tsp pepper
- 1/3 tsp sea salt
- 1/4 tsp sumac
- Instructions
- We will start by extracting onion juice for the marinade. Peel the red onion and blend in a food processor. Strain the juice from the solids using a kitchen strainer or cheese cloth. Keep the juice, throw away the solids.
- Lets make the marinade: Combine 2 tbsp olive oil, 2 tbsp lemon juice, 2 tbsp red onion juice, 1.5 garlic cloves grated, 1 tbsp dried rosemary, 1/4 tsp salt, 1/8 tsp pepper. Whisk to combine fully.
- Cut the salmon fillet into 1.5 inch cubes. Cut the salmon into similar sized cubes to ensure it gets cooked evenly. There will be slimmer parts of the fillet. When we get to skewering these pieces, we will fold them to create a 1.5 inch cube, so cut them into longer strips.
- Put the salmon and marinade into a zip lock bag and refrigerate for 1 hour. Do not marinate for longer, as the salmon will loose its texture and get mushy.
- Take the salmon out of the fridge and let sit for 15 min to reach room temperature.
- Now its time to get the charcoal going. It will take 30 min for the charcoal to be ready. It should be glowing red with an ashy coating on top when it is ready.
- Prepare the spice rub while waiting for the charcoal to heat. Combine 1/4 tsp cumin, 1/4 tsp coriander, 1/2 tsp ground ginger, 1/2 tsp pepper, 1/3 tsp sea salt, 1/4 tsp sumac.
- Skewer the salmon. Any pieces thinner than 1.5 inches should be folder as you skewer to create 1.5 inch chunks.
- Sprinkle the spice rub to coat the salmon. Sprinkle enough to lightly cover the salmon, but make sure it is not caked on.
- Prepare the baste by combining 1/3 cup marinade with 1 tbsp olive oil and a pinch of salt.
- Once the charcoal is ready, start grilling by arranging each skewer about 3-4 inches from the charcoal.
- Apply the baste and rotate the skewer. Repeat this for all skewers.
- Grill for 3-4 minutes per side (total of 6 to 8 min). Continue to baste and rotate regularly while grilling.
- Do not over cook. Serve immediately with persian flat bread or basmati rice.
Where Do I Get the Ingredients?
- Sumac Spice – Cerez Pazari Brand – Amazon Link, or grab it from most grocery stores.
What if I Want Kabobs in the Winter?
Anything that says grill on charcoal can be simply translated to cooking in the broiler – given you have a strong broiler. This means, be prepared from some trial and error till you figure out how much time works in your oven. Set the broiler to high heat and arrange the shelf to be the same distance from the heating elements (usually at the top of your oven) as the coal. Put in one or two pieces on a heavy tray or cast iron skillet and cook for the same time indicated in the recipe. Check the result by cutting into the meat. Adjust your cooking time to suit your oven, and cook the remainder of the meat!
