These grilled salmon kabobs with a Greek-style marinade are bright with lemon and garlic.
We’ve been making grilled salmon kabobs all summer. Salmon is naturally rich and flavorful, but cutting it into chunks and grilling gives you the best contrast of crispy exterior and tender, flaky interior—summer dining at its finest.
This recipe features a Greek-style marinade built on Greek yogurt, lemon, garlic and fresh dill. It’s tangy and herb-forward—excellent on salmon but also great for other proteins or seafood.
Greek Salmon Kabob Ingredients:
- Salmon – Choose fillets thick enough to cut into 1″ cubes.
- Marinade: Neutral oil, plain Greek yogurt, minced garlic, sweetener (brown sugar or a monk-fruit alternative), lemon juice, fresh dill, oregano, salt, and pepper.
- Zucchini and Red Onion – Cut into chunks large enough to stay on a skewer. Yellow squash works well as a substitute.
- Vegetable toss: oil, fresh dill, salt, and pepper.
How do you make salmon kabobs?
The goal is fresh, layered flavor with simple technique. Slice salmon, zucchini and red onion into even cubes so they stay securely on the skewer. The Greek marinade swaps mayonnaise for Greek yogurt to keep the sauce lighter while retaining tang. A touch of brown sugar or a low-carb sweetener balances the lemon and garlic without overpowering the fish.
Combine the marinade ingredients and coat the salmon, then chill for up to 30 minutes so the fish absorbs the flavors—no longer than 30 minutes, since seafood can become mushy if over-marinated. Meanwhile, toss the vegetables with a little oil, dill, salt and pepper so they won’t stick and will pick up flavor as they grill.
Thread salmon, zucchini and red onion onto skewers, then grill over high heat about 4 minutes per side. Use tongs to handle the skewers by the wood or metal rather than pulling the salmon itself, which will flake. Serve with extra lemon, dill and feta if you like.
Get the Recipe:
Grilled Salmon Kabobs with Greek Marinade
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Ingredients
- 2 salmon fillets
- 1 large zucchini, sliced
- 1/2 red onion, sliced
- For the Marinade:
- 1/4 cup oil
- 1/4 cup Greek yogurt
- 2 tablespoons minced garlic
- 1 tablespoon brown sugar or monk-fruit sweetener
- 1/2 lemon, juiced
- 1 tablespoon fresh dill
- 1 tablespoon oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- Toss the veggies in:
- 1 tablespoon oil
- 1 tablespoon fresh dill
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
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Preheat the grill to high heat (about 400°F/200°C).
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Cut the salmon, zucchini and red onion into evenly sized cubes so they stay on the skewer. Set aside.
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In a medium bowl whisk together the oil, Greek yogurt, garlic, sweetener, lemon juice, fresh dill, oregano, salt and pepper to make the marinade.
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Add the salmon to the marinade and chill for up to 30 minutes.
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Toss the zucchini and red onion with the oil, dill, salt and pepper.
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If using wooden skewers, soak them in water for 10 minutes. If using metal skewers, lightly oil them to prevent sticking.
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Thread the salmon, zucchini and red onion onto the skewers, removing excess marinade from the fish so it sears rather than steams.
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Grill about 4 minutes per side, until the salmon is cooked through and the vegetables are tender-crisp.
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When flipping or removing the skewers, use tongs on the skewer or a piece of zucchini—grabbing the salmon directly can cause it to flake.
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Serve with extra lemon, fresh dill and crumbled feta if desired. Enjoy.
Notes