Sometimes, the simplest combinations are the most satisfying.

These Salmon Kebabs are fresh, juicy, and perfect for a quick weeknight dinner or weekend grill session. Just salmon chunks and sweet cherry tomatoes—no fuss, just flavor.I marinate the salmon in olive oil, lemon juice, garlic, and herbs for about 30 minutes, then thread it on skewers with the tomatoes and either grill or bake them until golden.

The tomatoes burst just enough to get sweet and juicy, and the salmon stays perfectly tender.

But what really brings it all together?

This Lemon-Garlic Yogurt Sauce—cool, creamy, and with a tangy kick that pairs beautifully with the warm kebabs.

It’s made with Greek yogurt, fresh lemon, garlic, and a drizzle of olive oil.

Optional herbs like dill or parsley take it to the next level.This is Mediterranean simplicity at its best—healthy, flavorful, and so satisfying.

Crockery & ingredients I love using—find them all here: My Mediterranean Greek Pantry

500g (1 lb) salmon fillet, skinless, cut into chunks

12–15 cherry tomatoes (or grape tomatoes)

Wooden or metal skewers

For the marinade:

3 tbsp olive oil

Juice of 1/2 lemon

1 garlic clove, finely minced

1 tsp dried oregano or thyme

Salt and freshly ground black pepper

Directions

Make the marinade: In a bowl, mix olive oil, lemon juice, garlic, oregano (or thyme), salt, and pepper.

Marinate the salmon: Add salmon pieces to the marinade and toss gently. Let sit for 20–30 minutes in the fridge.

Assemble the kebabs: Thread salmon and cherry tomatoes alternately on the skewers.

Cook:

Grill: Preheat grill to medium-high. Grill kebabs for 8–10 minutes, turning once, until salmon is cooked and tomatoes are slightly blistered.

Oven: Preheat to 200°C (400°F). Bake on a lined tray for 12–15 minutes.

Serve: Finish with a squeeze of lemon and a drizzle of olive oil. Add a sprinkle of fresh herbs like basil, parsley, or dill if you like.

Lemon-Garlic Yogurt Sauce

1 cup Greek yogurt (full fat is best)

1 garlic clove, finely grated or minced

1–2 tbsp lemon juice (to taste)

1 tbsp olive oil

1 tsp lemon zest (optional, for extra zing)

Salt to taste

A few chopped fresh herbs (optional: dill, parsley, or mint)

In a bowl, mix the yogurt, garlic, lemon juice, olive oil, and lemon zest.

Season with salt and stir in herbs if using.

Let it sit for 10–15 minutes before serving to let the flavors blend.—It’s creamy, tangy, and fresh—perfect for dipping those juicy kebabs!