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Greek Grilled Salmon Kebabs with Tzatziki & Green Beans

  • 20 m
  • 1 h
Amy Riolo
“This easy grilled salmon recipe is sure to help you win your next backyard BBQ. Lemon, garlic and herbs make a simple, flavorful marinade for the healthy fish souvlaki (souvlakia is the Greek word for kebabs), and the yogurt-based tzatziki sauce is one of the traditional pleasures of Mediterranean cuisine. A side of Greek-style green beans completes this healthy dinner recipe that's as suited to entertaining as it is to family meals.”


    • ½ cup lemon juice
    • 5 tablespoons minced garlic, divided (about 10 cloves)
    • 5 tablespoons chopped fresh Italian parsley, divided
    • 4 tablespoons chopped fresh oregano or 4 tsp. dried
    • 2 tablespoons extra-virgin olive oil, divided
    • 1 teaspoon salt, divided
    • ½ teaspoon ground pepper, divided
    • 1 (1 pound) skinless salmon fillet, cut into 1-inch cubes
    • 1½ cups low-fat plain Greek yogurt
    • 1 English cucumber, grated ( ¾ cup)
    • 4 tablespoons chopped fresh dill, divided
    • 1 small yellow onion, diced ( ¾ cup)
    • 1 (15 ounce) can no-salt-added diced tomatoes
    • 1 pound thin green beans (French-style/haricots verts), trimmed


  • 1 Combine lemon juice, 2 Tbsp. garlic, 4 Tbsp. parsley, oregano, 1 Tbsp. oil, and ¼ tsp. each salt and pepper in a large shallow dish. Add salmon; toss gently to coat. Cover and refrigerate for 30 minutes.
  • 2 Meanwhile, combine yogurt and cucumber in a medium bowl. Stir in 2 Tbsp. dill, 1 Tbsp. garlic, and ¼ tsp. salt. Refrigerate the tzatziki until ready to serve.
  • 3 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, ½ tsp. salt, and ¼ 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.
  • 4 Preheat grill to medium-high.
  • 5 Remove the salmon from the marinade; scrape off any excess marinade. Carefully thread the fish onto 4 metal or wooden skewers.
  • 6 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.
  • 7 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.
ALL RIGHTS RESERVED © 2019 Printed From 12/6/2019