Grilled Salmon & Zucchini Kabobs {with Yogurt Sauce}

by Lauren


Fish skewers just might be my go to summer dish. I’m in love with the crisp outside of the flakey fish, the smoky flavor from the charcoal, and the lack of dishes.

It’s a light and healthy meal that takes less time than most to make. My first fish kabob was this one which included prosciutto woven between the layers…it was a winner. Then the salmon in our freezer led to me try another spin on the kabob and I have to say, it was just as tasty.


The grilled lemon permeated the fish and the zucchini. A simple quinoa dish and grilled vegetable kabobs went perfectly along side.

My quinoa salad was simple: 1 cup of quinoa, 1/2 cup peas, diced radishes, green onion, and lemon juice.

Something about simple food has me enamored lately. The less the merrier? Through having CSA I’ve noticed less of a need to season or add more to my produce or recipes. Simplicity has made me happiest these day.


Buy something from the farmers market, don’t season it with anything more than a small sprinkling salt and maybe a squeeze of lemon. You’ll see, it’s perfection without all the bells and whistles. Plus, it’s way less work!

Hopefully you have these ingredients in the garden and on hand, or at least substitutions. Any grill-able vegetable will work and honestly, any sturdy fish as well. If you don’t make the sauce, don’t fret. It’s tasty with or without if you have the quality ingredients!


Grilled Salmon & Zucchini Kabobs {with Yogurt Sauce}


Salmon Kabob

1 lb. salmon, cut into 2 inch chunks

2 zucchini, sliced 1/2 inch thick

2 small lemons, sliced 1/4 inch thick

1 tablespoon honey, warmed

1 tablespoon lemon juice

1/2 teaspoon salt

1/4 teaspoon smoked paprika

2 teaspoons fresh thyme, chopped

2 teaspoons fresh oregano, chopped

Yogurt Sauce

1 cup plain Greek yogurt

3 tablespoons fresh dill, chopped

1 large clove garlic, minced

1/2 cucumber, roughly chopped

1/2 teaspoon each salt and pepper

1 teaspoon lemon zest


Combine honey, lemon, salt, paprika, and fresh herbs in a large bowl. Add zucchini, lemon, and salmon and toss until coated. Let marinate for 15 minutes while you preheat the grill and make the  yogurt sauce.

Alternate zucchini, lemon, then salmon on skewers. Place on a well oiled (it is important to oil it!) grill for 2-3 minutes then flip over and brush with marinade. Grill for 2 more minutes and remove from heat.

For the sauce, add cucumber, lemon zest, salt, pepper, and garlic to food processor and pulse until combined, cucumber should still be chunky. Add dill and yogurt then pulse until well combined. Serve over salmon skewers.


From the Little Yellow Kitchen,


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One Comment to “Grilled Salmon & Zucchini Kabobs {with Yogurt Sauce}”

  1. I love everything about this!! Healthy, fresh, and so so delicious. I can’t wait until I have a house with a deck and a grill to seriously enjoy the summer :)