BBQ Salmon Skewers

These little goodies are packed with protein, nutrient-rich ingredients from healthy fats and vegetables and are so easy to put together!

INGREDIENTS

For the skewers:

300-400 g salmon, skin removed and cut into 1-1 1/2 inch cubes

1 red pepper, cut into 1-1 1/2 inch pieces

1 orange pepper, cut into 1-1 1/2 inch pieces

1 small red onion, cut into 1- 1 1/2 inch pieces and seperate layers

1 medium zucchini, cut into 1/4-1/2 inch pieces

5-6 1/2-1 inch cubes of feta cheese

5-6 wood or metal skewers

For the Greek marinade:

1/3 cup olive oil

juice of one lemon

2 tsp chili lime seasoning

1 tsp Diamond Crystal Salt Co.^™ Kosher Salt

3 garlic cloves, minced or pressed

2 tsp dried oregano

For the simple tomato salad:

2 tomatoes, cut into wedges

2 tsp red wine vinegar

3 tbsp olive oil

1 tsp dried oregano

1 tsp Diamond Crystal Salt Co.^™ Kosher Salt

1/4 cup thinly sliced red onions

DIRECTIONS

Make the tomato salad and let sit while you make the salmon skewers.

Make Greek marinade and set aside.

Make the skewers by alternating a variety of vegetables (onion, peppers and zucchini) with 2-3 salmon pieces per skewer and 1 piece of feta per skewer. Make sure to leave some room at the base of the skewer so you can grab onto them to place on the grill. This should make about 5-6 skewers.

Spray grill with cooking spray or oil grill with avocado oil. Heat it to 350F. Once the grill is heated, add the skewers and grill about 3-5 minutes per side, total about 12-20 minutes until salmon is cooked through, basting with the sauce a few times.

Serve skewers with a simple tomato salad and pitas if you desire.

Notes: If you're using wooden skewers, we recommend you soak them for 5-10 minutes before using them to avoid them burning while grilling.

If you don't have chilli-lime seasoning you can replace it with the zest of half a lime and 1 tsp chili powder.