Description
These Grilled Salmon Kebabs with Curry Yogurt Sauce offer a flavorful and healthy dish perfect for a quick and satisfying meal. Marinated in a zesty lemon and honey mixture, the salmon is grilled to perfection and served with a creamy curry-infused yogurt sauce that adds a vibrant, tangy complement.
Ingredients
Salmon Marinade
- Juice of 1/2 lemon (1 tablespoon)
- Zest of 1/2 lemon (1/2 teaspoon)
- 1 tablespoon avocado oil or olive oil
- 2 teaspoons honey
- 1/2 teaspoon garlic powder
- 1/4 teaspoon fine salt
- 1/8 teaspoon black pepper
- 20 to 24 ounces skin-on salmon fillets (3-4 fillets, cut into 1-inch chunks)
- 2 lemons, sliced into thin rounds
- 4 large or long wooden or metal skewers
Curry Yogurt Sauce
- 1/2 cup plain Greek yogurt or plain skyr
- 2 tablespoons lemon juice (about 1/2 medium lemon)
- 2 tablespoons chopped fresh cilantro, plus more for garnish
- 1/2 teaspoon curry powder
- 1/4 teaspoon fine salt
- 1 pinch smoked paprika (optional)
Instructions
- Prepare the Marinade: In a small bowl, combine the lemon juice, lemon zest, avocado or olive oil, honey, garlic powder, salt, and black pepper using a fork. Mix well and set aside to use for marinating the salmon.
- Marinate the Salmon: Pat the salmon filets dry with paper towels, then cut each into 5-6 equal-sized, approximately 1-inch cubes. Place the salmon pieces in a shallow dish and pour the prepared marinade over them. Gently toss to coat evenly. Let them marinate for about 10 to 15 minutes while you prepare the grill and the yogurt sauce.
- Preheat the Grill: Heat your grill to medium-high heat, aiming for around 400°F (204°C) to ensure proper cooking and searing of the salmon kebabs.
- Make the Curry Yogurt Sauce: In a bowl, whisk together the plain Greek yogurt, lemon juice, chopped cilantro, curry powder, salt, and smoked paprika if using. If the sauce is too thick to drizzle, add 1 to 2 tablespoons of water and whisk until the desired consistency is reached. Chill the sauce in the refrigerator until ready to serve.
- Assemble the Kebabs: Thread the marinated salmon pieces and folded lemon slices alternately onto the skewers, creating an appealing pattern and ensuring even flavor distribution.
- Grill the Kebabs: Place the skewers directly on the grill grate over indirect heat. Cook the kebabs for 5 minutes on one side, then flip and grill for another 3 to 4 minutes, or until the salmon easily flakes with a fork, indicating it is cooked through.
- Serve: Transfer the grilled salmon kebabs to a clean plate. Drizzle each kebab generously with the curry yogurt sauce and garnish with additional chopped cilantro for a fresh finish.
Notes
- For best results, ensure your grill is preheated properly to avoid sticking and to achieve nice grill marks.
- If using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent burning on the grill.
- The yogurt sauce can be prepared a day ahead and stored in the refrigerator to enhance flavors.
- Adjust the curry powder and smoked paprika quantities according to your spice preference.
- Salmon skin-on fillets add flavor and moisture; if preferred, skin can be removed before cutting.
- Prep Time: 10 minutes
- Cook Time: 8-9 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
