I have a funny story about zucchini for you…
So Tom has been traveling like crazy for work these past two months. Last Friday, he got home from London and had about 36 hours until he left for California on Sunday. Life would have it that I needed to attend a friend’s bridal shower on the Saturday he was home. Despite missing half of the one full day he was home, that awesome husband of mine surprised me with a fabulous dinner consisting of grilled veggies, crab legs, corn muffins, and delicious cocktails. This grilled veggie mix is where the funny story comes in…
Conversation about grilled vegetables between Tom and I:
Adrienne: “hey, there’s squash in the veggie mix, thanks!” (because I love squash and Tom claims he doesn’t like squash besides zucchini and maybe butternut – he also likes pumpkin and acorn squash so basically he likes squash, just don’t tell him that…)
Tom: “only zucchini…”
Adrienne: “well, there’s yellow summer squash in here too? the yellow one that looks like zucchini is called summer squash”
Tom: “hmm, that’s why I couldn’t find yellow zucchini on the self checkout computer”
UPDATE: apparently, there is SUCH THING as yellow zucchini (read the “It’s not always green section” lol)… though, Tom did buy yellow summer squash, not yellow zucchini.
So these dill salmon kebabs have green zucchini on them… but you could try yellow zucchini too 🙂
I love kebabs! Mainly because you can throw everything but the kitchen sink on the skewers then grill them up to yummy goodness! Obviously, there are better combinations then others but you catch my drift. One of my favorite combinations is salmon and zucchini with lemon and dill. I wanted to offer you guys a lighter kebab option for grilling season/Memorial Day and this fits the bill! Fresh grilled salmon and zucchini smothered in fragrant dill and juicy lemon. We top this super easy and flavorful recipe off with a creamy dill yogurt sauce 🙂
Specialty diets: dairy free, egg free, gluten free
- 16 oz fresh salmon fillets (frozen works too but fresh is better; if using frozen, make sure to thaw)
- 1/2 cup white wine vinegar
- 1 teaspoon lemon zest (about half a lemon)
- 1 tablespoon freshly squeezed lemon juice
- 3 tablespoons minced fresh dill
- 1 large zucchini (or 2 small), sliced thinly
- 1 tablespoon olive oil + extra for coating the grill or grill pan
- healthy pinch of sea salt and black pepper
- 8 lemon wedges to start and finish the kebabs (optional)
- metal or wood skewers (if using wood, soak for at least 30 min before using to prevent burning)
- 1/2 cup plain unsweetened coconut yogurt (any plain yogurt will do if not dairy free)
- 3-4 tablespoons minced fresh dill
- 1 tablespoon freshly squeezed lemon juice (from about half a lemon)
- healthy pinch of sea salt and black pepper
- 1/2 teaspoon cayenne pepper
- Ingredients notes: I got enough dill for the whole recipe from one big bunch of fresh dill. I also used two lemons for the lemon zest, lemon juice (kebabs and yogurt sauce), and 8 lemon wedges for garnish.
- Prep and marinate the salmon: Rinse the salmon fillets under cold water then pat dry using paper towel. Cut each fillet lengthwise into one inch wide strips (I got about 3 strips from each filet). Then slice each strip into several one inch chunks. Add salmon chunks to a large Ziploc bag along with white wine vinegar, lemon zest, lemon juice, and minced dill. Seal bag then gently shake to coat the salmon. Let marinate in the fridge for 20-30 minutes but not any longer as the vinegar will begin to cook the salmon. This would be a good time to soak you skewers if using wooden ones.
- Prep the zucchini: In another Ziploc bag or a medium bowl, combine zucchini slices, one tablespoon olive oil plus a healthy pinch of sea salt and black pepper. Shake or stir to combine. Set aside.
- Make the dill yogurt sauce: Combine yogurt, minced dill, lemon juice, salt, pepper, and cayenne in a small bowl. Whisk until well combined. Taste and add more minced dill, lemon juice, salt, pepper, or cayenne as you see fit. Set aside.
- Make the kebabs: Slide one lemon wedge on the skewer (rind side first), then a salmon chunk, then a zucchini slice. Continue adding salmon and zucchini until the skewer is almost full, then cap it with lemon wedge (rind side out). Repeat with remaining three skewers and ingredients.
- Cook the kebabs: Heat a grill or grill pan (on the stove) over medium heat. Using a damp paper towel, coat the grill or grill pan liberally with olive oil. Place skewers on grill (or grill pan) and cook for 8-10 minutes, turning every two minutes until grill marks appears and the salmon is flaky.
- EAT: Top kebabs with dill yogurt sauce (and maybe some extra lemon juice) then DEVOUR.