Greek BBQ Salmon Kebabs with Feta and Lemon
Grilled salmon kebabs inspired by Mediterranean flavors, featuring tender salmon cubes threaded with roasted peppers, zucchini, red onion, and tangy feta cheese. The marinade of olive oil, lemon juice, garlic, and oregano infuses the fish with bright, herbaceous notes while the grill caramelizes the exterior. What makes this version special is the combination of charred vegetables and creamy feta that melts slightly on the warm salmon, plus a fresh tomato salad with red wine vinegar served alongside. The chili-lime seasoning adds subtle heat and complexity beyond typical Greek preparations. Best for weeknight dinners or casual entertaining, this dish works year-round but shines in summer when fresh tomatoes and grilling season align. Serve with pitas, tzatziki, or a crisp white wine for a complete Greek-inspired meal that feels restaurant-quality but comes together in under 30 minutes.
Ingredients
- 11 oz salmon fillet, skin removed, cut into 1-1.5 inch cubes
- 1 whole red bell pepper, cut into 1-1.5 inch pieces
- 1 whole orange bell pepper, cut into 1-1.5 inch pieces
- 1 small red onion, cut into 1-1.5 inch pieces, layers separated
- 1 medium zucchini, cut into 0.25-0.5 inch pieces
- 5 pieces feta cheese cubes, 0.5-1 inch
- 5 whole skewers, wood or metal, soaked if wood
- ⅓ cup olive oil, for marinade
- 1 whole lemon, juiced
- 2 tsp chili lime seasoningsumac and red pepper flakes0.5 tsp sumac + 0.25 tsp flakesspicegluten-free
different heat profile, adds tang without citrus
- 1 tsp kosher salt, Diamond Crystal Fine
- 3 cloves garlic, minced or pressed
- 2 tsp dried oregano, for marinade
- 2 whole tomatoes, cut into wedges
- 2 tsp red wine vinegar, for salad
- 3 tbsp olive oil, for salad
- 1 tsp dried oregano, for salad
- 1 tsp kosher salt, Diamond Crystal Fine, for salad
- ¼ cup red onion, thinly sliced, for salad
Instructions
- 1
Prepare tomato salad by cutting tomatoes into wedges and combining with thinly sliced red onions, red wine vinegar, and olive oil seasoned with dried oregano and salt. Let sit while preparing skewers.
- 2
Combine olive oil, lemon juice, minced garlic, chili lime seasoning, dried oregano, and salt to make marinade.
- 3
Thread skewers by alternating salmon cubes, red pepper pieces, orange pepper pieces, zucchini, and red onion pieces, placing 2-3 salmon pieces and 1 feta cube per skewer. Leave space at base for handling.
- 4
Spray or oil grill grates and heat to 350F.
- 5
Place skewers on grill and cook about 3-5 minutes per side, basting with marinade several times, until salmon is cooked through, approximately 12-20 minutes total.
- 6
Serve skewers with tomato salad and pitas if desired.
Tips
Soak wooden skewers in water for at least 30 minutes before threading to prevent burning on the grill. If using metal skewers, handle with heat-resistant gloves when removing from grill as they conduct heat significantly.
Reserve a portion of marinade before basting to serve as a finishing drizzle, ensuring you never cross-contaminate cooked salmon with raw fish marinade. This adds final brightness without food safety concerns.
Cut all vegetables to consistent 1-1.5 inch sizes so they cook evenly with salmon. Zucchini pieces should be slightly thinner to prevent being undercooked when salmon reaches doneness.
Good to Know
Cooked salmon kebabs refrigerate up to 2 days in airtight container. Tomato salad best consumed same day. Reheat skewers gently on grill or in 300F oven for 5-8 minutes to preserve texture.
Marinate salmon and vegetables up to 4 hours before grilling. Assemble skewers up to 2 hours prior. Prepare tomato salad up to 4 hours ahead and keep refrigerated.
Serve immediately with chilled tomato salad, warm pitas, tzatziki sauce, and a crisp sauvignon blanc or Greek white wine. Add cucumber slices and kalamata olives on the side.
Common Mistakes
Skip marinating to avoid dry salmon. Even 15 minutes improves flavor and moisture retention.
Pack skewers too tightly to avoid uneven cooking and steamed rather than grilled vegetables.
Forget to oil grill grates to avoid salmon sticking and breaking apart during turning.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
different heat profile, adds tang without citrus
General Alternatives
FAQ
Can I make these kebabs ahead and freeze them?
Yes, assemble threaded skewers and freeze on a baking sheet for 2 hours, then transfer to freezer bags for up to 2 months. Grill from frozen, adding 5-8 minutes per side. Marinate before freezing for best flavor, or marinate thawed skewers 30 minutes before grilling.
What if I don't have chili lime seasoning?
Substitute with 1 tsp lime zest, 0.5 tsp chili powder, and 0.5 tsp cumin mixed into the marinade. Or use Old Bay seasoning at the same ratio for different but complementary flavor. Adjust salt accordingly as some blends contain salt.
How do I know when salmon is cooked through?
Salmon should flake easily with a fork and reach 145F internal temperature. The flesh should be opaque pink, not translucent. At 350F, 3-5 minutes per side typically achieves this, but thickness varies. Check the thickest cube in the center of the skewer.