We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Español
  • Facebook
    0
  • Pinterest
    22
  • Save
    0
  • WhatsApp
  • Print
    69
  • Email
    0

Mediterranean Style Grilled Salmon Kabobs

  • Prep 20 min
  • Total 25 min
  • Ingredients 13
  • Servings 6
  • Facebook
    0
  • Pinterest
    22
  • Save
    0
  • WhatsApp
  • Print
    69
  • Email
    0

Ingredients

1
lb skinless salmon
1
teaspoon cumin
1
teaspoon fennel seeds, crushed
1
teaspoon coriander seeds, crushed
Salt and pepper, to taste
3
tablespoons olive oil
1
eggplant thinly sliced
12
cherry tomatoes
12
mushrooms
1
cup Yoplait® Greek plain yogurt
1-2 tablespoons lemon juice
2
tablespoons olive oil
Mixed herbs (mint, parsley, oregano, rosemary), to taste
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
315.7
% Daily Value
Total Fat
21.9g
34%
Saturated Fat
3.9g
20%
Cholesterol
44.1mg
15%
Sodium
453.5mg
19%
Total Carbohydrate
9.6g
3%
Dietary Fiber
3.4g
14%
Sugars
5.4g
Protein
21.3g
% Daily Value*:
Vitamin C
19.30%
19%
Calcium
6.20%
6%
Iron
6.20%
6%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

Powered By Edamam

Expert Tips

Use any other kind of fish instead of salmon.

Serve with a side of salad made with tomatoes, cucumbers, red onion and olives.

Use red bell pepper instead of cherry tomatoes.

Directions

  • 1 Cut the salmon to create 1-in square pieces. Season with cumin, fennel seeds, coriander seeds, salt, pepper and olive oil.
  • 2 Season eggplant slices with salt, pepper and a few drops of olive oil. Cook on the grill, turning once until thoroughly cooked. Arrange 4 slices per plate. Insert the salmon pieces into 12 skewers alternating with cherry tomatoes and mushrooms. Grill for a few minutes until the salmon is cooked but still juicy. Don’t let it dry. Place 2 kabobs on each plate over the eggplants.
  • 3 Combine Greek yogurt and lemon juice, olive oil, mixed herbs, salt and pepper. Serve on the side.
  • 4 Serve with a mixed herb salad.

Mediterranean flavors are always welcome. The fresh fish, the high quality of olive oil, the freshly cut herbs, eggplants, cucumbers, olives, among others. Doesn't the thought of these ingredients make you feel like you’re in Greece? A light marinade made with a few spices and a good olive oil is all you need to add flavor to the salmon. Cook the fish for just a few minutes so it can come out juicy and tender, not overcooked and dry. And for the side dish, a fresh salad made with vegetables and herbs goes perfect but if you prefer something heartier, you can make couscous or orzo pasta with lots of veggies. A Greek yogurt sauce goes very well with these kabobs but you can use another one of your preference.

Rate and Comment

Morena Cuadra Morena Cuadra
September 20, 2016

Mediterranean flavors are always welcome. The fresh fish, the high quality of olive oil, the freshly cut herbs, eggplants, cucumbers, olives, among others. Doesn't the thought of these ingredients make you feel like you’re in Greece? A light marinade made with a few spices and a good olive oil is all you need to add flavor to the salmon. Cook the fish for just a few minutes so it can come out juicy and tender, not overcooked and dry. And for the side dish, a fresh salad made with vegetables and herbs goes perfect but if you prefer something heartier, you can make couscous or orzo pasta with lots of veggies. A Greek yogurt sauce goes very well with these kabobs but you can use another one of your preference.