Easy Salmon Kebabs

Step 1: Prepare the Marinade [00:04]

• In a bowl, combine the zest of two large lemons, a quarter-cup of lemon juice, six pressed or grated garlic cloves, a quarter-cup of olive oil, a tablespoon and a half of pure maple syrup (or honey), one and a half tablespoons of Dijon mustard, one tablespoon of fresh thyme, and two tablespoons of fresh dill.
• Season with about two teaspoons of sea salt and freshly ground black pepper. Mix well.

Step 2: Prepare the Salmon [01:04]

• Remove the skin from a two-pound fillet of wild-caught salmon and pat it dry.
• Cut the salmon into large cubes and place them into the bowl with the marinade. Cover with plastic wrap and refrigerate for 30 minutes to an hour (or overnight).

Step 3: Prepare the Dipping Sauce [04:39]

• In a separate bowl, combine one cup of plain yogurt, three to four pressed or grated garlic cloves, the zest of one large lemon, a tablespoon of fresh dill, and some chopped fresh chives.
• Season with salt, black pepper, and a touch of olive oil. Mix well.

Step 4: Preheat the Oven [04:43]

• Preheat your oven to 425°F (220°C) and soak bamboo skewers in cold water for at least 30 minutes to prevent burning.

Step 5: Assemble the Kebabs [06:06]

• Line a baking sheet with foil and place a wire rack on top. Thread the marinated salmon cubes onto the soaked skewers, alternating with slices of lemon.
• Brush any leftover marinade onto the salmon.

Step 6: Broil the Kebabs [07:15]

• Place the kebabs in the oven and switch to the broil setting. Broil for about 5-7 minutes per side, rotating until they reach an internal temperature of 135-140°F (57-60°C).

Step 7: Serve [08:01]

• Once cooked, let the kebabs rest for 5-7 minutes. Serve with the creamy garlicky yogurt sauce on the side.