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

  • Wooden skewers

    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.

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