These Greek-inspired grilled salmon kabobs feature salmon marinated in fresh lemon and herbs, grilled until perfectly tender, and served with a tangy whipped feta sauce for dipping.
Easy weeknight grilling alert! These salmon kabobs tick all the easy dinner boxes while simultaneously being absolutely incredible.
We’re talking super flavorful Greek-marinated salmon cubes, a little zucchini action, plus taking things entirely over the top with an addictive feta dipping sauce.
It’s no wonder these are a permanent fixture on our summer dinner menu. They’re about to be on yours too.
We’re pulling off these kabobs in a mere 40 minutes, but you seriously wouldn’t be able to guess that from how flavorful they are! You can also prep most of the components ahead of time for serious dinner time savers.
These Salmon Kabobs feature…
- Buttery grilled salmon marinated in a lemon herb sauce
- Tender grilled zucchini ribbons
- A tangy whipped feta dipping sauce
- Minutes to make and an easy summer dinner
Making the Salmon Kabobs
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Feta cheese
- Greek yogurt
- Olive oil
Choosing Your Salmon
We recommend purchasing a fresh side of salmon and cutting it into 1-inch cubes yourself, rather than using pre-cut salmon.
If possible, always go for a fresh salmon such as Atlantic or sockeye with this recipe especially! High-quality salmon really shines in these kabobs and you can taste the difference.
Tips for Perfect Salmon Kabobs
- Cut salmon into uniform cubes – ideally, you want the salmon in uniform 1-inch cubes so they cook at the same rate.
- Use fresh lemon and garlic in marinade – this adds so much incredible flavor to the salmon.
- Don’t over-marinate salmon – if you let the salmon sit too long in the marinade, the acid from the lemon juice will eventually start to break down the salmon. For best results, marinate the salmon no longer than 30 minutes.
- Peel zucchini into ribbons – cutting the zucchini this way will cook super fast on the grill. We recommend using a standard potato peeler to cut the zucchini into ribbons and then fold the ribbons to thread onto the kabobs.
- Thread fresh lemon slices onto kabobs – we typically don’t eat these with the kabobs since they can be a little bitter on their own, but it adds a lot of amazing extra lemon flavor to the zucchini and salmon.
- Don’t overcook salmon – ideally, you want an internal temperature of 125-130F for the salmon which should only take a few minutes of grilling.
Try these ideas for a different twist on these kabobs!
- Try different veggies – try summer squash, sweet pepper, cherry tomatoes, or mushrooms.
- Swap proteins – this recipe will work great with steak or chicken.
- Flavor feta sauce – try adding a few shakes of hot sauce for a kick or roasted garlic for an extra garlicky flavor.
Stovetop and Oven Instructions
Don’t have a grill? You can still make this recipe using either the oven or stovetop.
- Oven: assemble the kabobs per recipe instructions and arrange on a greased sheet pan. Bake kabobs at 400F 10-12 minutes until salmon registers 125-130F.
- Stovetop: lightly grease a large nonstick skillet or a grill pan and heat over medium-high heat. Sear salmon kabobs 3-4 minutes on each side until salmon registers 125-130F.
The lemony, herby flavors really shine through in the marinated salmon and paired with the tender zucchini ribbons and tangy feta sauce for ALL the dipping, there’s just really no going wrong with these kabobs.
Unless of course you don’t pile your plate high enough.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Watch these kabobs made step-by-step on Google web stories.
More salmon grilling favorites to try next!
Greek Grilled Salmon Kabobs with Feta Sauce
- 1 cup crumbled feta cheese
- 1/2 cup Greek yogurt
- 1 medium clove garlic, peeled
- 1 tablespoon fresh mint, minced
- 1 tablespoon fresh parsley, minced
- Salt and pepper to taste
Greek Grilled Salmon Kabobs
- 2 large lemons, divided
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 3 medium cloves garlic, minced
- 1 teaspoon honey or agave nectar
- 1/4 cup extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 lbs salmon, cut into 1-inch cubes
- 1 medium zucchini, peeled into ribbons
- Additional minced fresh parsley for topping
- Place all feta sauce ingredients in a food processor or blender. Blend sauce on high speed 30-60 seconds until sauce is smooth, scraping down sides as necessary. Season sauce with salt and pepper to taste and refrigerate until ready to serve.
Greek Grilled Salmon Kabobs
- Juice and zest one of the lemons and place the juice and zest in a large shallow bowl. Whisk in oregano, thyme, garlic, honey, olive oil, salt, and pepper until smooth.
- Toss salmon cubes in marinade until evenly coated. Allow to sit at room temperature 20-30 minutes.
- Slice remaining lemon into thin slices. Thread onto skewers with salmon cubes and zucchini ribbons.
- When ready to grill, preheat an outdoor grill to medium-high heat or lightly grease and heat a grill pan on stovetop.
- Grill salmon kabobs over medium-high heat, turning occasionally until salmon is golden-brown and registers 125-130F, about 6-9 minutes of cooking. Sprinkle salmon kabobs with extra parsley and serve warm with feta sauce for dipping. Enjoy!