These beautiful salmon kabobs are stuffed with colorful veggies, basted in Greek seasoning, and grilled, so they're both a healthy dinner option and a pretty dish to serve to company. Try using all the veggies for a wide array of color, or tailor the dish to your family's tastes. We used a grill pan, but feel free to bring the party outside and cook them directly on the grill, if desired.
Rainbow Greek Salmon Kabobs
12 oz. salmon filet, cut into 1-inch pieces
2 tablespoons olive oil, divided
2 teaspoons Greek seasoning
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Red, yellow, and orange bell pepper, cut into bite-size pieces
1 zucchini, sliced into bite-size pieces
Red onion, cut into bite-size wedges
Eggplant, cut into bite-size wedges
Soak wooden skewers in water in shallow glass pan, fully submerged, for 30 minutes. Preheat grill pan to medium heat. Toss salmon with 1 tablespoon olive oil and Greek seasoning. Toss veggies with 1 tablespoon olive oil, salt, and pepper. Alternate salmon and veggies, threading onto skewer. Add skewers to grill pan and grill, turning every two minutes, until salmon is cooked through, about 10 to 14 minutes.