Description
Delightful skewered salmon paired with a creamy curry yogurt sauce, perfect for summer gatherings.
Ingredients
Scale
- Juice and zest of 1/2 lemon (1 tablespoon juice plus 1/2 teaspoon zest)
- 1 tablespoon avocado oil or olive oil
- 2 teaspoons honey
- 1/2 teaspoon garlic powder
- 1/4 teaspoon fine salt
- 1/8 teaspoon black pepper
- 20 to 24 ounces of skin-on salmon fillets (3 to 4 fillets)
- 2 lemons, sliced into thin rounds
- 4 large or long wooden or metal skewers
- 1/2 cup plain Greek yogurt (or plain skyr)
- 2 tablespoons lemon juice (1/2 medium lemon)
- 2 tablespoons chopped fresh cilantro, plus more for garnish
- 1/2 teaspoon curry powder
- 1/4 teaspoon fine salt
- 1 pinch smoked paprika (optional)
Instructions
- Combine lemon juice, lemon zest, oil, honey, garlic powder, salt, and pepper in a small bowl. Set aside.
- Pat the salmon fillets dry with paper towels, cut into 5 to 6 equal-sized pieces, and marinate in the bowl with the mixture.
- Preheat the grill to medium-high heat (400 degrees).
- Make curry yogurt sauce by whisking yogurt, lemon juice, cilantro, curry powder, salt, and paprika in a bowl until smooth.
- Thread salmon pieces and folded lemon slices onto skewers alternating as desired.
- Cook kebabs on the grill for about 5 minutes; flip and grill for an additional 3 to 4 minutes until salmon flakes easily.
- Drizzle with yogurt sauce and sprinkle with cilantro before serving.
Notes
For best flavor, marinate salmon beforehand and use fresh ingredients.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 kebab
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 60mg