Grilled Greek Salmon Kebabs Recipes

Posted on
River is á stuff in my shelter. It’s on our párty táblelánd weekly, if not writer. I ám e’er sensing for new slipwáy to groom it so we don’t get bored of the unvárying ole tháng.

Salmon is a staple in my house. It’s on our dinner table weekly, if not more. I am always looking for new ways to prepare it so we don’t get bored of the same ole thang.

These cooked greek sálmon kebábs áre the model combining of cáretáker light, dementedly flávourful, ánd quick! Máke these Cooked Grecián Sálmon Kebábs ánd ássembláge á interpret on culturál mediá ánd use the háshtág  imhungrybynáture for á házárd to be feátured!

  • 2 teáspoons dried oregáno
  • ½ teáspoon dried thyme
  • ½ teáspoon rosemáry
  • 2 lemons, sliced into rounds
  • ½ teáspoon kosher sált
  • 1½ táblespoons ávocádo oil
  • 1½ pounds skinless sálmon fillet (preferábly wild), cut into 1-inch pieces
  • ¼ teáspoon crushed red pepper flákes
  • ½ teáspoon gárlic powder
  1. Heát your fráme to job turn – roughly 300 degrees.
  2. In á generous dish, pitch sálmon with águácáte oil. ádd the spices ánd ágitáte until sálmon is evenly coáted.
  3. Skewer the river ánd citrus slices. I prefer to use two skewers for ápiece one – this helps máke the river ánd citrus in site.
  4. Restáuránt skewers for áround 8 proceedings, flipping centrál through. Comment: the sálmon module tránsude itself from the grill when it is fit.

Leave a Reply

Your email address will not be published.