Greek Grilled Salmon Kebabs with Tzatziki & Green Beans
Combine lemon juice, 2 Tbsp. garlic, 4 Tbsp. parsley, oregano, 1 Tbsp. oil, and 1/4 tsp. each salt and pepper in a large shallow dish. Add salmon; toss gently to coat. Cover and refrigerate for 30 minutes.Advertisement
Meanwhile, combine yogurt and cucumber in a medium bowl. Stir in 2 Tbsp. dill, 1 Tbsp. garlic, and 1/4 tsp. salt. Refrigerate the tzatziki until ready to serve.
Heat the remaining 1 Tbsp. oil in a large skillet over medium heat. Add onion; cook, stirring often, until translucent, 3 to 5 minutes. Stir in the remaining 2 Tbsp. garlic; cook for 1 minute. Stir in tomatoes and the remaining 2 Tbsp. dill, 1/2 tsp. salt, and 1/4 tsp. pepper. Bring to a boil over high heat. Add green beans; stir to coat. Reduce heat to low, cover, and simmer until the beans are tender, 10 to 15 minutes. Remove from heat and set aside, covered.
Preheat grill to medium-high.
Remove the salmon from the marinade; scrape off any excess marinade. Carefully thread the fish onto 4 metal or wooden skewers.
Oil the grill grates (see Tip). Grill the skewers until seared on the bottom, 2 to 3 minutes. Use potholders or oven mitts to turn the skewers over. Continue grilling, turning the skewers as needed, until the salmon is opaque in the center, 5 to 7 minutes total.
Transfer the green beans to a serving platter and sprinkle with the remaining 1 Tbsp. parsley. Serve with the salmon and the tzatziki.
Tip: Clean grill grates well before grilling to prevent fish from sticking. To oil grill grates, soak a paper towel with vegetable oil, hold it with tongs, and rub it over the grates. (Do not use cooking spray on a hot grill.)
Equipment: 4 metal or wooden skewers
To make ahead: Refrigerate tzatziki (Step 2) for up to 2 days.