Salmon & Veggie Kabobs

Dish Size:
Mixing Bowl, Platter
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May 20, 2013
Tara’s Tidbits®

Don’t care for salmon? Get creative and use shrimp or chicken, instead – or go all veggie with mushrooms, zucchini, and more.

These kabobs are perfect for a relaxing summertime meal because they're so easy to throw together - plus they're healthy, fresh, and delicious! A quick marinade infuses wonderful flavor, and they can be cooked under the broiler or on the grill. - Tara



  • 1 pound salmon fillets, cut into chunks
  • 1 yellow bell pepper, cut into chunks
  • 1 red bell pepper, cut into chunks
  • 1 large red onion, cut into chunks
  • A handful of grape tomatoes
  • Saltandpepper
  • 2 garlic cloves, finely chopped
  • 1 tablespoon (about 2 small sprigs) chopped rosemary leaves
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons lime juice
  • Wooden or bamboo skewers, soaked in water 10 minutes


  1. Place salmon, bell peppers, red onion and grape tomatoes in a large ziploc bag, and sprinkle with salt and pepper.
  2. In a small temp-tations® bowl, whisk together garlic, rosemary, olive oil and lime juice.
  3. Pour mixture into ziploc bag over salmon and vegetables. Zip tightly, toss and marinate 15 to 30 minutes in refrigerator.
  4. Preheat the broiler or the grill. Skewer the salmon and vegetables and reserve marinade. If using broiler, place kabobs in a 4-quart temp-tations® baker and broil 5-7 minutes, until salmon is cooked through and vegetables are tender. (If using grill, simply place kabobs directly on grill and cook 5-7 minutes.)
  5. While kabobs are cooking, boil the reserved marinade in a small saucepan for 5 minutes. Place cooked kabobs on temp-tations® platter, drizzle marinade over skewers and serve.
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