Grill/Barbecue

Salmon Kebabs With Nigella

November 11, 2021
5 Stars
Photo by Rocky Luten
Author Notes

Like many families, mine is eating less red meat and more salmon these days. As a result, I’m always looking for new ways to prepare it. As much as I love slow-roasted salmon, I might like this dish even better—and not just because there’s virtually no cleanup when I cook the fish on the grill. I find cumin pairs really well with salmon, giving the dish a gutsy, hearty flavor that appeals especially to the carnivores in the crowd. Serve it over pilaf, in a pita drizzled with pomegranate vinaigrette, or atop a bed of arugula dressed with the same vinaigrette for a sweet-and-sour contrast. —Christine Sahadi Whelan

Test Kitchen Notes

Excerpted with permission from Flavors of the Sun: The Sahadi’s Guide to Understanding, Buying, and Using Middle Eastern Ingredients (Chronicle Books, 2021) by Christine Sahadi Whelan. Copyright text © 2021 by Christine Sahadi Whelan. —The Editors

  • Prep time 2 hours 20 minutes
  • Cook time 5 minutes
  • Serves 6
Ingredients
  • 2 pounds (910 grams) center-cut skinless salmon fillet, cut into 2-inch (5-centimeter) chunks
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh chives
  • 2 teaspoons Aleppo pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon nigella seeds
  • 1/2 cup (120 milliliters) extra-virgin olive oil
  • 1 red onion, cut into wedges
  • 1 lemon (Meyer lemon, if available), cut into wedges
In This Recipe
Directions
  1. Put the salmon in a resealable plastic bag. Combine the parsley, mint, chives, Aleppo pepper, cumin, salt, black pepper, and nigella in a small bowl. Add the oil and stir to moisten. Pour the herb mixture over the salmon, turning the chunks to coat. Seal the bag and marinate for 2 hours in the refrigerator.
  2. Prepare an outdoor grill or preheat the broiler. Thread the salmon onto metal skewers, alternating with pieces of red onion. Grill or broil for 2 to 3 minutes per side for a slightly pink interior or to your preferred degree of doneness. Serve hot with the lemon wedges.

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