Ingredients:
For the Salmon Kebabs:
1.5 pounds salmon fillets, skin removed, cut into 1-inch cubes
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 red onion, cut into 1-inch pieces
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
Salt and black pepper to taste
Lemon wedges (for serving)
Skewers (if wooden, soak in water for 30 minutes before use)
For the Chimichurri Sauce:
1 cup fresh parsley, finely chopped
1/4 cup fresh cilantro, finely chopped
4 cloves garlic, minced
1/4 cup red wine vinegar
1/2 cup olive oil
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
Salt and black pepper to taste
Instructions:
Prepare the Chimichurri Sauce:
In a medium bowl, combine the finely chopped parsley, cilantro, minced garlic, red wine vinegar, olive oil, dried oregano, red pepper flakes (if using), salt, and black pepper.
Mix well and set aside to allow the flavors to meld.
Prepare the Salmon Kebabs:
In a large bowl, combine the salmon cubes, red bell pepper pieces, yellow bell pepper pieces, and red onion pieces.
Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, dried oregano, salt, and black pepper. Toss to coat evenly.
Thread the salmon and vegetable pieces onto the skewers, alternating between the salmon, bell peppers, and red onion.
Cook the Kebabs:
Preheat your grill to medium-high heat.
Place the skewers on the preheated grill and cook for 8-10 minutes, turning occasionally, until the salmon is cooked through and the vegetables are tender.
Serve:
Transfer the cooked salmon kebabs to a serving platter.
Spoon the chimichurri sauce over the kebabs or serve it on the side.
Garnish with lemon wedges for squeezing over the top.❤️
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