These salmon kabobs are easy to make, hearty, light and healthy. And they’re packed with tons of vibrant flavors! 368.1 calories.
5 stars (2 ratings)
Ingredients
1 ½poundsskinless salmon fillet, cut into 1-inch chunks
1fresh pineapple, peeled and cut into 1-inch chunks
1red onion, cut into chunks
1zucchini, sliced into thick rounds
2tablespoonschopped fresh cilantro leaves
For the marinade
2tablespoonsreduced sodium soy sauce
2tablespoonsoyster sauce
2tablespoonsfreshly grated ginger
1tablespoonseasoned rice vinegar
1tablespoonbrown sugar, packed
3clovesgarlic, minced
1teaspoonsesame oil
1teaspoonSriracha, optional
Freshly ground black pepper, to taste
Instructions
In a small bowl, whisk together soy sauce, oyster sauce, ginger, rice vinegar, brown sugar, garlic, sesame oil, Sriracha and pepper, to taste.
Thread salmon, pineapple, red onion and zucchini onto skewers. Brush soy sauce mixture onto the skewers and let sit for 10-15 minutes.
Preheat grill to medium high heat. Add kabobs to grill, reserving the marinade, and cook, turning occasionally, until salmon is opaque throughout and vegetables are tender, about 5-7 minutes.
Add reserved marinade to a small saucepan over medium high heat. Bring to a boil; reduce heat and simmer until reduced by half, about 5-6 minutes.
Serve kabobs immediately with reserved marinade, garnished with cilantro, if desired.
Notes
*Cooking time will vary depending on the size and thickness of the salmon and/or vegetables.