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Israeli Salmon Kebabs with Whole Mini Zucchini - (שיפודי סלמון)

I have been wanting to make Salmon Kebabs since I had them at Raisa in Jaffa, Israel. They made them in a slightly curry flavored delicious sauce. I then tasted them in our local Israeli Restaurant Rina here in Alpharetta, Georgia and was hooked. They were amazing! Different spices and flavors from the first dish I tasted in Israel. I loved the variety of flavors created by these fabulous chefs!

So I went on a mission to create my own Mediterranean flavor salmon Kebabs. I am in love with the taste and it is completely due to the marinade I made and let them sit in for an hour before cooking.

I am not a fan of barbecuing. I find the food for the most part comes out dry, specially fish! So I used a stove top non stick grill pan. These came out phenomenal. Moist, tender and full of delicious flavors. This may become my go-to marinade for most grilled dishes.

I used Silan in the marinade which is an Israeli date syrup. You can find it in some Fresh Markets, Israeli stores or Amazon. You can use honey instead but it is not an identical flavor. The Silan is a richer darker and thicker date syrup.

I added some tomato slices and mushrooms to some of the skewers and served it with mini zucchini on the side which are delicious and tender. But you can also serve the salmon kebabs with rice on the side.

Here is what you need:

1lb or 2 large portions of fresh salmon - cut into 4 portions lengthwise.

¼ Soya sauce

¼ cup Silan Israeli date syrup. Or honey

¼ High quality mayonnaise - I like Trader Joe's regular not low fat Mayonnaise

2 tablespoons Olive oil

1teaspoon Dijon Mustard

1 tsp salt

½ black pepper

½ cup chopped fresh Italian parsley

3-4 Garlic cloves - crushed

Juice squeezed of half a fresh lemon

Spray oil for pan

Wooden skewer sticks - pre soaked in water for 15 minutes, this helps stopping them from burning

Use all fresh ingredients - that is very important. Do not use any dry parsley or garlic. Your marinade will not taste the same.

To prepare:

Rinse and pat dry your salmon portions using a paper towel

Slice each portion in two and then cut into chunks and set aside. I cut my chunks on the small side, I prefer bite size salmon kebabs like they serve in the Israeli restaurants.

Chop parsley

Crush garlic

In a bowl add soya sauce, silan, salt, pepper, mayonnaise and mix well

Add olive oil, chopped garlic and lemon juice and whisk until well blended

Add chopped parsley and mix in to marinade

Add salmon chunks and cover well

Cover with saran wrap and let sit for about an hour in the fridge

Put each chunk of salmon on a skewer.

If you are adding tomato or mushrooms add them to the marinade as well.

Spray oil in grill pan and heat. Add skewers and turn every 3-4 minutes until all sides are brown. Set aside. Add Mushrooms and tomatoes on to skewers and grill them the same way as the salmon in the same pan.

While the salmon is cooking add the mini zucchini to the marinade and mix well. Sauté them in the same pan as the for the salmon.

Between each grilling of the skewers wipe your pan clean with a wet paper towel so the burned residue sauce doesn't go on to your new salmon skewers.

Serve on a platter with the marinaded grilled veggies and some of my yellow rice with onions! (Recipe in the link below) A perfect healthy delicious meal!


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