The simple trick of threading lemon slices to these skewers adds a bright color and a light, tart flavor to the salmon and zucchini as they cook. A sprinkle of cumin and coriander and a dollop of chive-butter bring more mouth-watering flavor.
These skewers are great for parties – they look fantastic piled on a platter. Assemble the skewers ahead of time and they’ll only take a few minutes to grill when you’re ready to eat.
Pre-ground cumin and coriander work fine for this recipe, but seriously consider using whole cumin and coriander seeds, instead. Toast the seeds in a pan for a few minutes, grind them yourself in a coffee grinder and you’ll be rewarded with a spice blend that has a much bolder flavor and aroma.
Time in the Kitchen: 40 minutes
- 3 tablespoons butter (30 g)
- 1 tablespoon finely chopped chives (15 ml)
- 1 1/2 to 2 pounds of salmon, 1-inch thick and cut into 1-inch wide squares, skinned or not, your choice (450 to 900 g)
- 2 lemons, thinly sliced
- 2 to 3 small zucchini, thinly sliced
- 1 teaspoon cumin seeds (or ground cumin) (5 ml)
- 1 teaspoon coriander seeds (or ground coriander) (5 ml)
- 3/4 teaspoon salt (5 ml)
- 2 tablespoons olive oil (15 ml)
Prepare grill to medium heat. Or, if using an oven broiler, set to high heat.
Mash together the butter and chives. If the butter is unsalted, add just a pinch of salt. Smooth the butter into a small bowl and set aside.
If using pre-ground cumin and coriander, just combine them in a bowl with the salt.
If using cumin and coriander seeds, toast them in a dry skillet over medium-high heat until slightly darker in color and fragrant, 3 to 4 minutes.
Grind the seeds into a rough powder (a coffee grinder works well for grinding whole spices). Combine the cumin and coriander in a small bowl with the salt. Set aside.
Set your sliced lemon, zucchini and salmon in front of you with the skewers.
Use two skewers to thread each kebob; this helps hold the pieces of salmon together better. Alternate salmon with zucchini and lemon slices. Fold the lemon pieces in half to skewer.
Brush the skewers lightly with olive oil. Sprinkle the mixture of cumin, coriander and salt on top.
Grill for 6 to 8 minutes, turning once or twice.
If using an oven, broil on high for 3 minutes on the second rack from the top.
Turn the skewers and raise the oven rack to the top rung. Broil 1 to 3 minutes more, watching closely so the skewers don’t burn.
Serve the bowl of chive butter on the side.