Lemon and Dill Barbecue Salmon Kabobs

There’s nothing like a good barbecue on a brisk February afternoon – beautiful sunny day, but cool enough for a sweater with two fistfuls of glorious hot-grilled magnificence! Oh, may our exuberance never wane. This week we bring you Lemon and Dill Barbecue Salmon Kabobs – an extraordinary way to kebab. Featuring fresh herbal and citrus notes, the salmon finishes perfectly and flaky on the grill.

Begin by slicing the salmon into ½ in strips and marinate for 30 minutes in a mixture of vinegar, lemon juice, lemon zest, and fresh dill.  If using wooden skewers, be sure to soak in water for 20 minutes so they don’t burn on the grill.  Assemble the kebabs by threading the salmon slices on the skewers in an accordion style to ensure they don’t fall off during grilling.  Alternate with zucchini slices and season with salt and pepper. Oil the cooking grates and grill over medium heat until grill marks appear and the salmon is flaky.  A perfect meal for a perfect day, that’s what barbecue is all about!

Serves: 6

Lemon and Dill Barbecue Salmon Kabobs Ingredients

  • 16-ounces fresh or frozen salmon fillets
  • 1/2 cup white wine vinegar
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon freshly grated lemon zest
  • 2 tablespoons fresh chopped dill
  • 1 large zucchini sliced into 1/8-inch pieces
  • Metal or wood skewers if using wood, soak in water for at least 30 minutes to prevent burning
  • Salt and pepper to taste
  • 2 tablespoons cooking oil

Lemon and Dill Barbecue Salmon Kabobs Directions

  1. Thaw salmon if frozen. Rinse salmon and pat dry with paper towels, cut crossway into 1/2-inch wide strips and place in large ziplock bag. Add vinegar, lemon juice, and zest, and fresh dill to bag. Seal tightly and shake to combine. Marinade in refrigerator for 30 minutes at most (do not marinate longer or the vinegar will start to cook the salmon).
  2. Preheat gas or charcoal grill to medium heat. Remove salmon from bag and discard marinade. Thread salmon pieces accordion-style onto skewers, alternating with zucchini slices. Sprinkle with salt and pepper.
  3. Wet a paper towel with cooking oil and rub onto the grill to prevent sticking. Immediately place skewers on the grill. Cook uncovered for 6-10, rotating every few minutes until grill marks appear and fish is flaky when tested with a fork. Optional: squeeze more lemon juice on top when serving.

Taken from PlatingPixels.com

The post Lemon and Dill Barbecue Salmon Kabobs appeared first on Summerset Grills.