gluten-free | egg-free
FOR SALMON KEBABS: - lemon juice & zest - avocado oil - honey - garlic powder - salt & pepper - skin-on salmon fillets - lemon slices - skewers
FOR CURRY YOGURT SAUCE: - Greek yogurt - lemon juice - fresh cilantro - curry powder - salt - paprika (optional)
in a small bowl, combine lemon juice & zest, oil, honey, garlic powder, salt and pepper. Set aside.
Cut salmon into 1-inch cubes. Place on shallow dish, pour marinade over, gently toss to coat. Let marinate while grill preheats to 400 F.
Make the sauce: In a bowl whisk together all curry yogurt sauce ingredients until smooth.
Thread salmon pieces and folded lemon slices onto skewers alternating. Place directly on grill grates. Cook 5 minutes, flip, cook another 3-4 minutes or until salmon flakes with fork.
Drizzle each kabob with yogurt sauce and sprinkle with additional chopped cilantro.
A fresh, fast, and delicious way to grill salmon! These light and lemony salmon kebabs are tender, healthy, and so good when served right off the grill!
Omega-rich salmon dinner with creamy yogurt sauce is a must!