We just love all things Mediterranean (we are Sicillian after all). This middle eastern-inspired salmon kebab plate will hit the spot, guaranteed. This plate is complete with kebabs, roasted lemon potatoes, taboulleh, artichokes, olives, tzatziki, and a to-die-for Dijon tahini sauce. (If you’re thinking, “lemon potatoes??” It’s a Greek thing, and don’t knock it til you try it, cause dayum!) We think the key ingredients to most good meals are fresh herbs & a good sauce. I this case, we’re talking mint in the tahini sauce, dill on the potatoes, and that tahini sauce that you will want to bathe in. The good news is, while this plate has several components, they’re all super easy and don’t involve a ton of ingredients.
You can also choose to cherry pick the pieces of this meal you love and simplify it or do your own thing for the rest! You can make all of it or a la crate. The tabouleh is great to make to add to salads, and not to bring up the tahini sauce again (we really can’t get it off our mind), but that sh*t is good on anything, so make a batch and use it for whatever! If salmon is not for you or if you are vegetarian/vegan, you can swap it out for mushrooms, chicken, or shrimp. Ok, let’s get to the details of what you need to do.
Ingredients: Serves 4
** you will need wooden or stainless steel skewers Kebabs: 1 red onion, chopped into strips 1 sweet onion, chopped into strips 2 bell peppers, red and yellow, chopped into strips 2 zucchini, cut into rounds 12-16oz wild caught salmon, cubed olive oil salt + pepper paprika oregano
1/2 a lemon's juice
Potatoes: potatoes (we used baby red potatoes) olive oil salt + pepper crushed red pepper dill oregano 1/2 a lemon's juice
Quinoa Cauli Tabbouleh: 1 C cooked quinoa (½ C dry cooked w 1 C water should yield ~1 C cooked)
½ C cauliflower rice
¼ C chopped cucumber
½ C chopped tomato
¼ C chopped bell pepper
fresh mint and parsley
juice of a lemon
salt + pepper to taste
¼ C olive oil
optional 2 Tb capers
Tzatziki sauce: plain coconut yogurt (we use Culina)
finely chopped cucumber (~1/2 C) fresh dill 1 lemon’s juice
Dijon tahini sauce: 2 Tb tahini 1 Tb dijon 1 Tb champagne vinegar Tsp honey (we used Hot Southern Honey) 1 lemon’s juice Fresh mint, chopped Splash of water (or more if needed for desired consistency) Optional Additions: artichoke hearts sundried tomatoes olives (castelvetrano are our favorite!!)
Preheat oven to 350 degrees
Chop your veggies for the kebabs and cube the salmon. Set aside.
If you are making the tabbouleh, and you don't have cooked quinoa, cook your quinoa now. Simply boil 2 parts water to 1 part quinoa and simmer for about 20 minutes. Add riced cauliflower to the quinoa and when it's done cooking, remove from heat and place in the fridge.
Chop your veggies for the tabbouleh.
Toss baby potatoes in olive oil, seasonings, and half of the lemon's juice.
Roast in the oven for 45 minutes. They will need to cook longer than everything else, so you can put them in now while you compose the rest of the meal, just remember to toss them about 30 minutes into cooking.
Toss salmon cubes in olive oil, seasonings, and lemon.
Make your kebabs by placing veggies and salmon onto the skewers. We recommend 2-3 cubes of salmon per skewer and load up those veggies how ever you'd like.
When there's 10-12 minutes left on the potatoes, you can put the kebabs in. Place the kebabs on a baking sheet and drizzle with olive oil, being sure to get the veggies, and add additional seasoning if you wish.
While the kebabs cook, finish making the tabbouleh by putting all the ingredients together.
Finally, make your tzatziki and your tahini dijon sauce simply by combining the ingredients together for each.
Plate your kebabs, tabbouleh, potatoes, and complete the meal by adding artichoke hearts, olives, and sundried tomatoes. Drizzle the kebabs with the tahini sauce and a dollop of tzatziki on the side. Option to top with additional fresh mint or dill.