Description
Salmon kebabs drizzled with spicy harissa BBQ sauce bring summer grilling excitement right to your backyard. These zesty skewers deliver bold Mediterranean flavors that elevate your outdoor cooking game with minimal effort.
Ingredients
Scale
Salmon Kebabs:
- 1 pound salmon
- 1 large red bell peppers
- 1 red onion
Supporting Seasonings:
- 2 tablespoons harissa
- 1 tablespoon honey
- 1 teaspoon preserved lemon
- 1 teaspoon granulated garlic
- 1 teaspoon dijon mustard
- ½ teaspoon smoked paprika
- juice of ½ lemon
Harissa BBQ Sauce:
- 1 cup harissa
- 3 tablespoons brown sugar
- 2 teaspoons dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon molasses
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
Lentil Salad:
- 1 cup cooked lentils
- ¼ cup carrots
- ¼ cup celery
- ¼ cup red onions
- 2 tablespoons cilantro
- 2 tablespoons parsley
- 1 tablespoon extra virgin olive oil
- 2 tablespoons sherry vinegar
- ½ teaspoon garlic
- 1 teaspoon kosher salt
- juice of 1 lime
- freshly ground black pepper
Instructions
- Marinate 1 pound salmon cubes with 2 tablespoons harissa, 1 teaspoon preserved lemon, juice of ½ lemon, 1 teaspoon granulated garlic, ½ teaspoon smoked paprika, 1 teaspoon dijon mustard, and 1 tablespoon honey for 30 minutes in a mixing bowl.
- Prepare wooden skewers by threading alternating 1-inch squares of red bell pepper, salmon cubes, and red onion. Create 4-5 salmon cubes per skewer for balanced cooking.
- Preheat grill to high heat (450°F) and lightly oil the grates to prevent sticking.
- Create harissa BBQ sauce by combining 1 cup harissa, 1 teaspoon molasses, 3 tablespoons brown sugar, 2 teaspoons dijon mustard, 1 tablespoon apple cider vinegar, 1 teaspoon kosher salt, 1 teaspoon smoked paprika, and ½ teaspoon garlic powder in a saucepan.
- Simmer the BBQ sauce on low heat (180°F) for 8-10 minutes, stirring occasionally until slightly thickened.
- Grill salmon skewers for 4-5 minutes per side, brushing with harissa BBQ sauce halfway through cooking. Ensure salmon reaches 145°F internal temperature.
- Assemble lentil salad by mixing 1 cup cooked lentils, ¼ cup diced carrots, ¼ cup diced celery, ¼ cup diced red onions, ½ teaspoon minced garlic, 2 tablespoons cilantro, 2 tablespoons parsley, 1 tablespoon olive oil, 2 tablespoons sherry vinegar, 1 teaspoon kosher salt, black pepper, and juice of one lime.
- Plate grilled salmon skewers with lentil salad, drizzling extra harissa BBQ sauce on top for added flavor.
Notes
- Marinate the salmon for at least 30 minutes to let the flavors deeply penetrate the fish and enhance its taste.
- Soak wooden skewers in water for 30 minutes before grilling to prevent them from burning during cooking.
- For a gluten-free version, replace Dijon mustard with a gluten-free alternative and check harissa ingredients carefully.
- When grilling, watch the salmon closely to avoid overcooking, as it can quickly become dry and tough.
- Prep Time: 35 minutes
- Cook Time: 18-20 minutes
- Category: Salmon
- Method: Grilling
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 3 to 4
- Calories: 363 kcal
- Sugar: 18 g
- Sodium: 550 mg
- Fat: 16 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 29 g
- Cholesterol: 75 mg