Salmon Shish Kebab with Yogurt Sauce

Salmon shish kebab with yogurt sauce is a dish that combines the rich flavors of fish with the creaminess and freshness of yogurt. Here’s how to add an Italian touch to this preparation, using ingredients typical of Mediterranean cuisine.

Ingredients for the Salmon Shish Kebab:

• 400 g of fresh salmon fillet, skinless
• 2 zucchini
• 1 organic lemon, for the zest
• 2 tablespoons of extra-virgin olive oil
• Salt and pepper to taste
• Aromatic herbs as desired (e.g., dill or parsley)
• Wooden or metal skewers

Ingredients for the Yogurt Sauce:

• 200 g of Greek yogurt
• 1 tablespoon of extra-virgin olive oil
• 1 tablespoon of lemon juice
• 1 clove of garlic, crushed
• Salt and pepper to taste
• A pinch of dried oregano or mint

Preparation

1. Start by soaking the wooden skewers in water for about 30 minutes, if using them, to prevent them from burning during cooking.
2. Cut the salmon into cubes of about 3 cm on each side, trying to make the pieces uniform for even cooking.
3. Slice the zucchini into thick rounds or sticks if you prefer.
4. Thread alternately on each skewer a piece of salmon and a piece of zucchini.
5. Grate the lemon zest and scatter some over each skewer, then season with oil, salt, pepper, and aromatic herbs of your choice.
6. Preheat the grill or a griddle pan and cook the skewers for about 3-4 minutes per side, until the salmon is opaque and flakes easily. Turn the skewers gently so as not to break the fish.

For the yogurt sauce:

1. Mix the oil, lemon juice, garlic, salt, pepper, and dried herbs into the yogurt.
2. Stir well to obtain a homogeneous sauce. Taste and adjust the salt or herbs if necessary.

Serve the warm salmon shish kebabs, accompanied by the yogurt sauce to be placed at the center of the table or spread on the plate as a base for the skewers.

Curiosity

The kebab, which specifically means “roasting meat,” has ancient origins and is thought to have been invented by Turkish soldiers who used their swords as skewers to cook the meat over the fire. The salmon version is a more modern and international adaptation that marries the flavors of the Middle East with those of salmon, typical of Nordic countries and also very appreciated in Italy.