When was the last time you throw some kebabs on the grill? These grilled salmon kebabs were a hit! I marinated the salmon in preserved lemon, Harissa, lemon juice, dijon mustard and a few more spices.
I wanted something different from just throwing salmon on the grill and kebab form it was. Just as delicious and the Harissa barbecue sauce took it over the top.
When picking out your salmon, make sure not to use the wild variety, you need a nice middle piece that is thick and can be cut up into cubes.
Theses grilled salmon kebabs are paired with a light and refreshing lentil salad. Lentils cooked until tender–not falling apart, we do not want no mushiness going on.
They were then tossed with cilantro, parsley, red onions, sherry vinegar and lemon. Salmon and lentils are a great pairing and work well together.
Grilled Salmon Kebabs W/ Harissa Bbq Sauce
Equipment
- Knife
- Mixing Bowl
- Measuring Cups
- Skewers
- Grill
- Saucepan
Ingredients
For the Salmon Kebabs:
- 1 pound salmon cut in cubes
- 2 tablespoons harissa
- 1 teaspoon preserved lemon
- juice of 1/2 lemon
- 1 teaspoon granulated garlic
- 1/2 teaspoon smoked paprika
- 1 teaspoon dijon mustard
- 1 tablespoon honey
- 1 large red bell peppers seeded and cut into 1 inch squares
- 1 red onion cut into 1 inch squares
For the Harissa BBQ Sauce:
- 1 cup harissa
- 1 teaspoon molasses
- 3 tablespoons brown sugar
- 2 teaspoons dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
For the Lentil Salad:
- 1 cup cooked lentils
- 1/4 cup carrots small dice
- 1/4 cup celery small dice
- 1/4 cup red onions small diced
- 1/2 teaspoon garlic minced
- 2 tablespoons cilantro
- 2 tablespoon parsley
- 1 tablespoon extra virgin olive oil
- 2 tablespoons sherry vinegar
- 1 teaspoon kosher salt
- a few cracks of freshly ground black pepper
- juice of one lime
Instructions
- In a bowl, combine salmon, harissa, preserved lemon, lemon juice, granulated garlic, smoked paprika, Dijon mustard, and honey. Toss well and let marinate for 30 minutes.
- Thread a red bell pepper, a piece of salmon, and a red onion onto two skewers, repeating the sequence. Aim for 4-5 salmon cubes per skewer for easier handling.
- In a mixing bowl, toss lentils, carrots, celery, onions, garlic, cilantro, parsley, olive oil, sherry vinegar, salt, pepper, and lime. Adjust seasonings to taste and set aside.
- In a saucepan, combine harissa, molasses, brown sugar, Dijon mustard, apple cider vinegar, salt, smoked paprika, and garlic. Bring to a simmer and cook on low heat for 8-10 minutes.
- Heat the grill to high and brush the grates with oil. Drizzle the salmon skewers with a little oil as well.
- Grill the salmon skewers for 8-10 minutes, brushing with Harissa BBQ sauce and flipping halfway through, until the salmon is opaque throughout.
- Brush the kebabs with additional sauce and serve alongside the lentil salad. Enjoy!
