Diabetes Forecast

Southwestern Salmon and Vegetable Kebabs

Per Serving

Southwestern Salmon and Vegetable Kebabs

Makes: 4
Serving Size: 1 kebab
Calories 290
Fat 17 g
Saturated Fat 2.8 g
Trans Fat 0 g
Carbohydrate 7 g
Fiber 2 g
Sugars 3 g
Cholesterol 80 mg
Sodium 75 mg (without added salt)
Potassium 705 mg
Protein 27 g
Phosphorus 320 mg
Choices: Vegetable 1, Lean meat 4, Fat 2
  • Makes: 4
  • Serving Size: 1 kebab
  • Preparation Time: 30 minutes
  • Cooking Time: 10 to 12 minutes


8 (12-inch) wooden skewers
1/2 cup fresh lime juice
2 Tbsp. olive oil
3 garlic cloves, minced (3 tsp.)
2 tsp. dried oregano leaves
1 tsp. ground cumin
Kosher salt and freshly ground black pepper to taste
1 small yellow squash, cut into 1/2-inch pieces (1 1/2 cups)
1 small zucchini, cut into 1/2-inch pieces (1 1/2 cups)
8 med. whole mushrooms, stems removed
8 cherry tomatoes
1 lb. salmon fillet, skinned and cut into 1-inch cube


  1. Add the wooden skewers to a large, shallow pan of hot water, and set aside for 1 hour.
  2. Combine the lime juice, olive oil, garlic, oregano, cumin, salt, and pepper in a large bowl.
  3. Add the vegetables and salmon cubes to the marinade, and toss to coat them. Cover and marinate for 30 minutes.
  4. Drain the marinade from the salmon and vegetables, add it to a small saucepan, and set aside.
  5. Preheat the oven broiler. Cover a broiler tray with foil. Coat the foil with cooking spray.
  6. Remove the wooden skewers from the water, and discard the water. Using two wooden skewers held side by side per kebab, thread the vegetables and salmon cubes on the skewers, distributing them evenly.
  7. Heat the reserved marinade to a boil. Lower the heat and simmer on low. Arrange the kebabs on the prepared broiler tray. Broil the kebabs for about 8 to 10 minutes (flip once after 4 to 5 minutes), basting frequently with the marinade, until the vegetables are tender and the fish is cooked through.

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