Now that Spring has finally decided to show up, our grill is in full swing (and it goes great with dinner al fresco on the brand new deck!). Grilling season is something that we look forward to every year and since this season was a little late to start we are going gangbusters on it now.
I’ll be honest, manning the grill isn’t my greatest skill. I can do it and I will do it, but much like mowing the yard my husband is better at it. Not because he’s a man and I’m a woman, but he because he’s got literally decades of experience cooking over open flame professionally. The man can grill and I am happy to acquiesce. That being said, this recipe is pretty quick and easy and anyone with basic grill knowledge can pull this fancy looking dinner off (and if the grill isn’t an option these will do just fine in the oven under the broiler).
The trick with fish kebabs is doubling up your skewers. If you have those fancy double metal skewers then this is the time to use those, otherwise using two bamboo sticks per kebab will work just fine. Also, make sure you soak your skewers for at least an hour ahead of time. Longer won’t hurt and will hopefully keep the darn things from catching on fire during a flare up (although I make no promises). Since fish is so delicate, indirect heat cooking is imperative here. That means shove all of your coals on one side of the grill and actually cook over the other side of the grill. This keeps things from cooking too fast and getting burnt to a crisp on the outside and still raw on the inside. Once your kebabs are done, cover them with foil and keep them warm while you throw a few veggies on the grill to round out the meal. I like squash and asparagus the best.
Ingredients
- 2.5 pounds salmon fillet cut into 1-inch cubes
- 3 lemons thinly sliced
- ½ cup butter
- 2 cloves minced garlic
- 1 teaspoon Dijon mustard
- ½ teaspoon dried dill or ½ Tablespoon of fresh
- ½ teaspoon salt
- ¼ teaspoon pepper
- Bamboo skewers
Instructions
- Start your coals for your grill and then spread them on one side of your grill for indirect heat grilling.
- Meanwhile, thread the cubed salmon and lemons onto two bamboo skewers each in an alternating fashion. Use two skewers so that the delicate fish won’t fall off into the fire.
- In a microwave safe bowl, melt the butter, mustard, dill, garlic and salt and pepper. Pour some of the butter over each kebab reserving some for basting while grilling.
- Oil your grill grates well, then place the kebabs away from the fire. Cook for 10-15 minutes, turning and basting occasionally until the fish is cooked through.
- Remove and serve immediately.
Nutrition
Thanks for posting this one! It looks really good. I have always been a bit afraid of fish on the grill,just because I really didn’t know how to do it without it sticking or falling through the grates. Kabobs make this more doable for me.