Grilled Salmon Skewers with Courgette and Bell Peppers
Craving a light yet satisfying meal? These grilled salmon skewers with bell peppers and courgette are the perfect solution. Packed with flavor and vibrant colors, they make for an impressive dish that's ready in under 30 minutes. The combination of tender salmon, sweet bell peppers, and earthy courgette, all kissed by the grill, creates a healthy and delicious dinner that feels like a treat. Serve them as a main course or as a standout appetizer at your next barbecue.
Ingredients
- 1 lb salmon fillet, cut into cubes
- 1 medium courgette, sliced into rounds
- 1 red bell pepper, cut into squares
- 1 yellow bell pepper, cut into squares
- 2 tablespoons olive oil
- Juice of 1 lemon
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Skewers (soaked in water if using wooden ones)
Instructions
- Prepare the Marinade: In a bowl, mix the olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
- Marinate the Salmon: Add the salmon cubes to the marinade and let them sit for at least 15 minutes to absorb the flavors.
- Assemble the Skewers: Thread the marinated salmon, courgette rounds, and bell pepper squares onto the skewers, alternating between salmon and vegetables.
- Preheat the Grill: Heat your grill to medium-high heat.
- Grill the Skewers: Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the salmon is cooked through and the vegetables are tender and slightly charred.
- Serve: Remove from the grill and serve immediately, garnished with fresh herbs or a wedge of lemon if desired.
Cook’s tips
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.
- Cut the salmon and vegetables into similar-sized pieces so they cook evenly and thread easily onto skewers.
- Don't overcrowd the skewers; leave a little space between pieces to ensure proper heat circulation and even cooking.
- Preheat the grill well and lightly oil the grates to prevent sticking.
- Salmon is done when it flakes easily with a fork; be careful not to overcook it, as it can dry out quickly.
Substitutions
- Use zucchini instead of courgette (they are the same vegetable).
- Swap salmon with firm tofu or chicken breast for a different protein.
- Replace red and yellow bell peppers with orange or green ones, or use a mix.
- If you don't have fresh lemon juice, use lime juice or a tablespoon of white wine vinegar.
- Dried oregano can be substituted with dried thyme or Italian seasoning.
Storage & reheating
Store any leftover grilled salmon skewers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a skillet over medium heat or in the microwave for 30-45 seconds, being careful not to overcook the salmon.
Frequently asked questions
Can I use frozen salmon for these skewers?
Yes, you can use frozen salmon. Thaw it completely in the refrigerator overnight, pat it dry, and then cut into cubes before marinating.
How long should I marinate the salmon?
The recipe suggests at least 15 minutes, but for best results, you can marinate for up to 2 hours in the refrigerator. Avoid marinating longer than that, as the acid from the lemon can start to break down the fish.
Can I cook these skewers in the oven instead of on a grill?
Absolutely. Preheat your oven to 400°F (200°C) and place the skewers on a baking sheet lined with foil. Bake for 10-12 minutes, turning once halfway, until the salmon is cooked through.
What should I serve with these salmon skewers?
They pair wonderfully with a side of rice, quinoa, a fresh green salad, or grilled pita bread. A dollop of tzatziki or a squeeze of extra lemon also adds a nice touch.
