Za’atar salmon skewers with turmeric rice! A flavorful, nourishing meal with some of my favorite middle eastern flavors.
Za’atar Salmon Skewers
These delicious salmon skewers, or salmon kebabs, are the perfect summer meal. You can serve them over your favorite salad, but my personal favorite is with spiced turmeric rice.
The salmon cubes are marinated in a lemon za’atar mixture, and come out so crispy and juicy.
You can grill them on a barbecue, grill pan, or skip the skewers completely and just pan-fry them until they’re golden brown.
The savory za’atar spice mix is one of my favorites for fish and veggies, and pairs so well with the creamy yogurt dill sauce.
How to make Za’atar Salmon Skewers
- Start by marinating skinless salmon cubes and vegetables of choice in a mixture of mayo, lemon juice, za’atar, garlic, salt and pepper.
- Let it sit in the fridge while you prepare the turmeric rice
- Layer your skewers with thinly sliced vegetables, the marinated salmon, and folded lemon slices
- Grill the skewers on a grill pan or barbecue, serve over your rice and top with the yogurt dill sauce
This dish is packed with so much flavor, and made from the simplest ingredients!
If you plan to grill these on a barbecue, be sure to soak the wooden skewers in water to prevent them from burning. If you wanted to save some time, you can skip the skewers and pan-fry (or air fry!) the salmon bites in a large oiled pan.
Either way, you guys are going to love this easy recipe! Be sure to tag me on Instagram if you try it 🙂
Other salmon recipes you’ll love:
Honey Jalapeno Salmon
Citrus & Herb Salmon
Harissa Salmon Bowls with Roasted Chickpeas
Za’atar Salmon Skewers with Turmeric Rice
Ingredients
Za’atar Salmon Skewers
- 1 lb salmon fillet, skinless
- 1 tbsp mayo
- 1 tbsp za’atar spice
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 clove garlic, crushed
- 1 tbsp lemon juice, plus more to top
- 1 medium zucchini
- 1 lemon, thinly sliced
- Chopped parsley, for garnish
Turmeric Rice
- 1 cup jasmine rice, or other long grain rice
- 2 cups water
- 1/3 white onion, finely chopped
- 1 tbsp olive oil
- 1 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp salt
Yogurt Dill Sauce
- 1/2 cup greek yogurt or labne
- 1 clove garlic, minced
- 1 tbsp fresh chopped dill
- Juice from 1/2 lemon
- 1 tsp olive oil
- Pinch salt
Directions
- Cut the salmon into 1″ cubes and add it to a large bowl. Toss it in the the tbsp of mayo.
- Slice the zucchini into thin coins, and then in half. If the zucchini is really large, you can cut the rounds into 4 triangles.
- Add the zucchini into the bowl with the salmon and coat in the za’atar spice, lemon juice, garlic, salt and pepper. Place the bowl in the fridge to marinate while you prep your rice.
- Heat a small pot on medium heat. Add in a tbsp of olive oil and the chopped onion. Saute for 4-5 minutes until the onion is translucent.
- Add the uncooked rice into the pot after 5 minutes, along with the turmeric, cumin and salt. Toss together for 1-2 minutes.
- Pour in 2 cups of water, cover the pot and bring the water to a boil. Once the water is boiling, reduce the heat to simmer and let the rice cook for 15-20 minutes until all of the water is absorbed. Set it aside as your prepare the salmon skewers.
- Remove the marinated salmon from the refrigerator and start adding the salmon cubes and zucchini to skewers in layers. I also added layers of thinly sliced lemon folded in half in between the fish and zucchini.
- Once all of the skewers are filled, heat a grill pan, or regular pan, with olive oil on medium heat. Grill the skewers for about 4-5 minutes on medium heat, then flip and cook for an additional 4-5 minutes.
- While the salmon is cooking, fluff the rice up with a fork and adjust the salt to your liking.
- Once everything is ready, whisk together the yogurt dill sauce, and serve over your salmon and rice. Top the salmon off with extra lemon juice and chopped parsley.
Absolutely delicious!! I will be making this over and over again. Beautiful blend of flavors!
So glad you tried it!