Tarragon Salmon Kebabs With Sour Cream Sauce take about the same amount of time to grill as the vegetables, so each skewer has a full complement of kebab components. Give the mushrooms an extra brush of marinade so they don’t dry out.
Equipment
skewers
2 small bowls
rimmed baking sheet (or shallow baking dish)
grill
grill brush
Shopping List
For the sauce:
sour cream
plain yogurt
salt
ground black pepper
white wine vinegar
minced tarragon leaves
For the kebabs:
olive oil
emon juice
tarragon leaves
salmon fillets
red bell pepper
zucchini
white mushrooms
kosher salt
ground black pepper
Sauce Instructions:
Make the sauce: In a small bowl, combine the sour cream, yogurt, salt and pepper to taste, vinegar and tarragon.
Cover and refrigerate while preparing the kebabs.
Kebab Instructions:
If using bamboo skewers, soak them in water for at least 30 minutes before grilling.
Make the kebabs: In a small bowl, mix the olive oil, lemon juice and tarragon. Set aside.
Alternate the salmon cubes, red bell pepper, zucchini and mushrooms on the skewers and place the filled skewers on a rimmed baking sheet or in a shallow baking dish.
Stir the olive oil marinade and brush it on the kebabs. Just before grilling, sprinkle kebabs with salt and pepper to taste.
Prepare the grill. If using a gas grill, set at medium for indirect cooking. If using a charcoal grill, start the charcoal or wood briquettes. When the briquettes are hot, distribute the heated charcoal evenly under the cooking area.
Oil the grate and grill kebabs over medium heat for 6 to 8 minutes, turning every 2 minutes and brushing kebabs with leftover marinade from baking sheet, if desired. Do not overcook or the salmon will dry out.
Remove kebabs from grill and let them stand, loosely covered, for 5 minutes before serving.
Enjoy Tarragon Salmon Kebabs With Sour Cream Sauce!
Tarragon Salmon Kebabs With Sour Cream Sauce
Equipment
- 2 small bowls
- baking sheet with rim
- grill
- grill brush
Ingredients
- 6 tbsp olive oil
- 3 tbsp lemon juice
- 3 tbsp minced tarragon leaves
- 1¾ lb pounds salmon fillet, skinned, boned and cut into 1-inch cubes
- 1 red bell pepper, seeded and cut into 1-inch cubes
- 2 small zucchini, cut into 1/8-inch slices
- 16 medium white mushrooms, stemmed
- 1 tsp teaspoon kosher salt
- ½ tsp teaspoon freshly ground black pepper
Instructions
- If using bamboo skewers, soak them in water for at least 30 minutes before grilling.
- Make the kebabs: In a small bowl, mix the olive oil, lemon juice and tarragon. Set aside.
- Alternate the salmon cubes, red bell pepper, zucchini and mushrooms on the skewers and place the filled skewers on a rimmed baking sheet or in a shallow baking dish.
- Stir the olive oil marinade and brush it on the kebabs. Just before grilling, sprinkle kebabs with salt and pepper to taste.
- Prepare the grill. If using a gas grill, set at medium for indirect cooking. If using a charcoal grill, start the charcoal or wood briquettes. When the briquettes are hot, distribute the heated charcoal evenly under the cooking area.
- Oil the grate and grill kebabs over medium heat for 6 to 8 minutes, turning every 2 minutes and brushing kebabs with leftover marinade from baking sheet, if desired. Do not overcook or the salmon will dry out.
- Remove kebabs from grill and let them stand, loosely covered, for 5 minutes before serving.
Sour Cream Sauce
Equipment
- small bowl
Ingredients
- ½ cup sour cream
- ¼ cup nonfat plain yogurt
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- 1 tbsp white wine vinegar
- 3 tbsp minced tarragon leaves
Instructions
- In a small bowl, combine the sour cream, yogurt, salt and pepper to taste, vinegar and tarragon.
- Cover and refrigerate while preparing the kebabs.
Read more about this recipe at the Washington Post.
