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These Grilled Salmon Kabobs with Greek Marinade are loaded with lemon and garlic flavor!
Mazola has a smoke point higher than most cooking oils at 450°F and performs well in a variety of cooking applications. Many home cooks may not realize that all cooking oils have a smoke point that, once exceeded, not only negatively affects the food’s flavor but also its nutritional value. Mazola would work great for sautéing these steak rolls or making my favorite homemade Chung Pao chicken. If you’d like a money-saving coupon, text MAZOLA to 79495 between 6/20/19 – 9/26/19 to receive $1.00 back on your purchase of Mazola 40oz Corn Oil! Limit 1 rebate per household. PayPal account required. By texting, you expressly consent to receive multiple automated text messages on this offer. Consent not required as a condition of purchase. Message & data rates apply.
How do you make salmon kabobs?
Our kabobs are all about featuring fresh flavors. The main ingredients are salmon, red onion and zucchini. This creates a delicious, better-for-you meal on its own, but we take it to an entirely new level with this Greek Marinade. For the marinade, we swap out mayonnaise for Greek yogurt to create a lighter, yet still tangy sauce. Instead of using brown sugar, I use erythritol, which is a sugar substitute with no funny taste, and it doesn’t spike your blood sugar or affect your net carbs like regular sugar. Lastly, I substitute Mazola Corn Oil instead of olive oil or butter because maintaining healthy cholesterol levels is important to heart health*. *See Mazola.com for more information on the relationship between corn oil and heart health. The Journal of Clinical Lipidology has published a study that found that corn oil, like Mazola, can help lower cholesterol more than extra virgin olive oil. Once our marinade is made, allow the salmon chunks to marinade for up to 30 minutes to really soak up that delicious flavor. Just make sure not to marinate longer than 30 minutes, as seafood is a delicate protein. Meanwhile, I add just a tiny bit of corn oil and spices to the vegetables so they have plenty of flavors and do not stick to the grill while cooking. Then simply thread the salmon, onion, and zucchini onto skewers and grill on high for 4 minutes on each side. This is an easy, heart-healthy meal that your entire family is sure to love!
- 2 salmon fillets
- 1 large zucchini, sliced
- 1/2 red onion, sliced
- For the Marinade:
- 1/4 cup Mazola Corn Oil
- 1/4 cup Greek Yogurt
- 2 tablespoons minced garlic
- 1 tablespoon brown sugar Erythritol sweetener
- 1/2 lemon, juiced
- 1 tablespoon fresh dill
- 1 tablespoon Oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- Toss the veggies in:
- 1 tablespoon Mazola Oil
- 1 tablespoon fresh dill
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Preheat a grill to high heat (400 degrees)
- Slice the salmon, zucchini and red onion into cubes wide enough that they will securely hold on the skewer. Set aside.
- In a medium-size mixing bowl combine all of the marinade ingredients and whisk until combined.
- Add the salmon to the marinade and chill for 30 minutes.
- Toss the zucchini and red onion in the corn oil, dill, salt, and pepper.
- If using wooden skewers soak in water for 10 minutes. If using metal skewers lightly spray with cooking oil so the ingredients do not stick.
- Remove the salmon from marinade and thread the salmon, zucchini and red onion on the skewers.
- Grill 4 minutes on each side.
- When flipping or removing the skewers use tongs to grab the skewer itself or a slice of zucchini. If you try to move the skewers by grabbing the salmon it will flake off.
- Enjoy with extra lemon, dill, and feta if desired!