Fire up the grill! These salmon skewers are bringing bold flavors to your plate. Coated in a zesty spice rub and grilled to perfection, each juicy bite delivers just the right amount of smoky heat. They’re paired with a creamy, citrusy labneh sauce loaded with fresh herbs, cucumber and a hint of garlic for cool contrast. Serve it all alongside a bright herb salad and a squeeze of charred lemon, and you’ve got a vibrant, Mediterranean-inspired meal that’s made for sunny days and al fresco dinners.
Grilled Salmon Skewers With Mint-Cilantro Labneh
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Ingredients
- 1 lb. fresh salmon filet skin on, cut into 2-inch cubes
- 1 lemon grilled
Fish Rub
- 1 tsp. ground pepper
- 1 tsp. ground cumin
- 1 tsp. dill weed dried
- 1 tsp. thyme leaves dried
- 1 tsp. paprika
- 1 tsp. chili flakes
- 1 tsp. oregano dried
- 1/2 Tbsp. sea salt
Labneh Sauce
- 1 cup labneh
- 1 Tbsp. fresh dill minced
- 1/4 cup cilantro minced
- 1/4 cup mint minced
- 1 garlic clove grated
- 2 Tbsp. grated cucumber
- zest of 1/2 lemon
- zest of 1/2 lime
- Pinch sea salt
- Cracked pepper
- Juice of 1/2 lime
- 1 Tbsp. olive oil
Herb Salad
- 2 cups pea shoots or any micro greens
- 1/2 cup mint
- 1/2 cup cilantro
- Drizzle olive oil
- Pinch sea salt
- Cracked pepper
- Juice of 1/2 grilled lemon
Instructions
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Place cubed salmon on skewers and season with sea salt. Set aside for 15 minutes.
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Preheat grill to medium-high heat, allowing 15 minutes to come up to temperature.
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Add spices for fish rub to mixing bowl. Combine well. Drizzle fish with olive oil, then apply a generous amount of rub mix.
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Add oil to a paper towel and carefully apply to grill grates using tongs to prevent fish from sticking. Place fish skin side down 2-3 minutes.
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Flip kabobs and continue to cook 3-4 minutes. Add lemon halves to grill until charred. Pull fish off once they hit 125 degrees F internally for medium-rare.
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While the fish rests, combine ingredients for labneh sauce and herb salad.
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Add fish, sauce and salmon to large platter or make individual plates.
Notes
Nutrition
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