July Recipes

Moroccan Salmon Kabobs

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Moroccan Salmon Kabobs and grilled vegetables
Hands On:
20 minutes
Total Time:
60 minutes


  • 1 cup Hy-Vee Short Cuts chopped red onions
  • ⅓ cup Gustare Vita extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 2 tbsp fresh cilantro, chopped, plus additional for garnish
  • 1 tsp Hy-Vee paprika
  • 1 tsp Hy-Vee salt
  • ½ tsp ground turmeric
  • ½ tsp Hy-Vee ground cinnamon
  • ½ tsp Hy-Vee ground cumin
  • ½ tsp Hy-Vee chili powder
  • ½ tsp Hy-Vee ground black pepper
  • 1 ¼ lb Fish Market fresh skinless Alaska Coho salmon fillets, about 1-1/4-inch thick
  • 1 cup cherry tomato medley
  • 2 lemons, halved, for serving
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Stir red onions, olive oil, lemon juice, 2 tablespoons cilantro, paprika, salt, turmeric, cinnamon, cumin, chili powder, pepper, and garlic in a medium bowl until combined.
Cut salmon into 1¼-inch cubes; add to mixture in bowl and toss to coat. Cover and marinate in refrigerator for 30 minutes to 1 hour.
Preheat a charcoal or gas grill with a greased grill rack for direct cooking over medium-high heat (375°). Alternately thread salmon and tomatoes onto 4 (10-inch each) metal skewers. Discard marinade.
Grill kabobs for 7 to 9 minutes or until fish easily flakes when tested with a fork (145°), turning halfway through. Grill lemon halves, cut sides down, 2 to 3 minutes or until charred.
To serve, squeeze juice from charred lemon halves over kabobs. Garnish with additional cilantro, if desired.

Nutrition Facts

Serves: 4
Amount Per Serving
% Daily Value*
Total Fat: 19g 24%
Saturated Fat: 3g
Trans Fat: 0g
Cholesterol: 5mg 2%
Sodium: 590mg 26%
Total Carbohydrate: 8g 3%
Dietary Fiber: 10g 36%
Sugars: 3g 6%
Protein: 3g 6%

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