Fire up the grill for these Greek Salmon Kabobs! With cauliflower, zucchini & peppers, their Mediterranean flavor comes from Greek vinaigrette dressing.
What You Need
Original recipe yields 4 servings
1 lb. salmon steaks, skinned, cut into 3/4-inch pieces
12 cauliflower florets
2 zucchini, cut into 3/4-inch chunks
2 red pepper s, cut into 3/4-inch chunks
1 red onion, cut into 3/4-inch chunks
1/2 cup ATHENOS Greek Vinaigrette Dressing with Real ATHENOS Feta Cheese
Add To Shopping List
Let's Make It
Heat grill to medium heat.
Thread fish onto 12 skewers alternately with vegetables; place in shallow dish.
Pour dressing over kabobs; turn to evenly coat kabobs. Refrigerate 10 min.
Remove kabobs from dressing; discard dressing.
Grill kabobs 6 to 8 min. or until fish flakes easily with fork, turning frequently.
If using wooden skewers, soak skewers in water 30 min. before using to assemble kabobs to prevent them from burning on the grill. Run paper towel dipped in oil along wooden skewer to make food items easier to remove.
Using salmon steak is less expensive than salmon fillets.
Prepare using cleaned shrimp, scallops or cubes of firm fish.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.