Ingredients:

  • 8 medium bamboo skewers (approx. 10–12 inches)
  • 60 ml Extra Virgin Olive Oil (1/4 cup)
  • 45 ml Fresh Lemon Juice (3 Tbsp)
  • Zest of 1 large lemon
  • 30 ml Fresh Dill, finely chopped (2 Tbsp)
  • 2 medium cloves Garlic, minced (approx. 10 g)
  • 5 ml Fine Sea Salt (1 tsp)
  • 5 ml Freshly Ground Black Pepper (1/2 tsp)
  • 680 g Skinless Salmon Fillets (1.5 lbs), cut into 1-inch cubes
  • 1 large Red Bell Pepper, seeded and cut into 1-inch squares
  • 1 large Yellow Bell Pepper, seeded and cut into 1-inch squares
  • 1/2 large Red Onion, peeled and cut into 1-inch squares
  • Fresh Dill Sprigs (for garnish)
  • Lemon Wedges (for garnish)

Instructions:

  1. Prepare Skewers: If using bamboo skewers, soak them in water for at least 30 minutes prior to use to prevent burning on the grill.
  2. Prepare Marinade: In a large bowl, whisk together all ingredients for the marinade (olive oil, lemon juice, zest, dill, garlic, salt, and pepper).
  3. Prep and Marinate Salmon: Gently pat the salmon cubes dry with kitchen paper. Add the salmon cubes to the marinade and gently toss to coat.
  4. Marinate Vegetables: Add the prepared pepper and onion pieces to the remaining marinade and toss to coat.
  5. Chill: Cover the bowl(s) and refrigerate for 30 minutes. Do not marinate the salmon longer than 45 minutes, as the acidity can affect the fish texture.
  6. Assemble Kebabs: Remove the ingredients from the fridge. Thread the salmon and vegetables onto the soaked skewers, alternating between fish, peppers, and onion. Do not pack the pieces too tightly.
  7. Preheat Grill: Preheat an outdoor grill or griddle pan to medium-high heat (approx. 375°F / 190°C). Lightly oil the grates or pan to prevent sticking.
  8. Cook Kebabs: Place the skewers on the hot grill. Cook for 4 to 5 minutes per side. Baste lightly with any leftover marinade during the first half of cooking only.
  9. Check for Doneness: The salmon is ready when it flakes easily with a fork and the internal temperature reaches 145°F (63°C).
  10. Rest and Serve: Remove the kebabs from the heat and allow them to rest for 2-3 minutes. Garnish with fresh dill sprigs and serve immediately with lemon wedges.