Salmon Kebabs with Zucchini, Herbed Labneh & Harissa

2 pounds salmon fillets, cut into 1-inch pieces (skin removed, if desired)

2 zucchini, cut into ¼-inch-thick

rounds

1 yellow onion, cut into 1-inch pieces Olive oil as needed

Kosher salt and pepper 1 cup labneh (Middle Eastern style

yogurt)

1 tablespoon each chopped fresh oregano and chopped fresh flat-leaf parsley

2 teaspoons chopped fresh mint Juice from 1 lemon

Kosher salt and pepper 3 tablespoons harissa (Tunisian

chile pepper paste) 2 tablespoons olive oil

Canola oil as needed

Instructions: To make the kebabs, if using wooden skewers, soak 8 skewers in water for 30 minutes and then drain.

Thread the salmon, zucchini and a few pieces of onion onto the skewers, alternating the ingredients and using about 4 pieces of salmon per skewer. Transfer to a baking sheet. Drizzle the kebabs with olive oil and season with salt and pepper.

To make the herbed labneh, in a small bowl, stir together the labneh, oregano, parsley, mint and lemon juice. Season with salt and pepper. Set aside.

To make the harissa, in another small bowl, stir together the harissa and olive oil. Set aside.

Preheat a stove-top grill pan over medium-high heat, or preheat an electric indoor grill on medium-high heat. Brush with canola oil.

When the grill is almost smoking, working in batches if needed, place the kebabs on the grill and cook, turning once, until the salmon is charred and cooked through to your liking and the vegetables are just tender, 3-5 minutes per side.

Transfer the kebabs to a platter and serve with the herbed labneh and harissa.

Makes 8 servings