Prep Time 1 hour 5 minutes
Cook Time 8 minutes
Total Time 1 hour 13 minutes
- 2 tbsp olive oil
- 1 lemon, zest and juice
- 2 tbsp fresh dill
- Salt and pepper, to taste
- 12 oz fresh salmon, cut into ¾ inch cubes
- In a medium bowl, combine olive oil, lemon juice, lemon zest, dill, salt and pepper. Add salmon cubes and toss to coat. Cover and refrigerate for at least an hour or overnight. Soak your skewers for at least 30 minutes before building your kebabs. Using two skewers per kebab, alternate salmon and thin slices of lemon. Discard marinade. Grill on medium heat until salmon turns opaque, about 8 minutes.
- Serve immediately or store in the refrigerator for up to 3 days.
Amount Per Serving: Calories: 268Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 54mgSodium: 162mgCarbohydrates: 8gFiber: 0gSugar: 7gProtein: 19g