Salmon and Vegetable Skewers with Harissa Barbecue Sauce
"Grilling time mean harissa grilled salmon kebabs. Loving my new little grill pan from @staub_usa since I don’t have access to a grill. Took some of @mina harissa and made a bbq sauce with it! Salmon was marinated and then layered on skewer with some veggies!"
-- @bayoufoodie
Recipe Intro From bayoufoodie

We love this method of skewering salmon and veggies before grilling. Cutting the veggies into 1-inch pieces means they cook quickly. The smoky harissa barbecue sauce is our new favorite for summertime. 

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Prep time 30mins
Cook time 35mins
Serves or Makes: 8-12


For the Harissa Sauce

  • 1 cup harissa
  • 1 teaspoon molasses
  • 2 tablespoons brown sugar
  • 2 teaspoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt

For the Skewers

  • 1 pound salmon, cut into 1 inch cubes
  • 2 bell peppers, cut into 1 inch chunks
  • 1 red onion, cut into 1 inch chunks
  • 2 medium zucchini, cut into 1 inch chunks


  • Step 1

    To make the sauce: place all sauce ingredients in saucepan over medium heat and cook for 10 to 15 minutes whisking occasionally. Reduce heat to low and cook for another 10 minutes.

  • Step 2

    To assemble the skewers: soak wooden skewers in warm water for 20 minutes. When ready to cook, preheat the grill to medium high. Add chunks of salmon and vegetables onto the skewers. Brush each assembled skewer with the homemade sauce.

  • Step 3

    Grill on the barbecue until the chicken is fully cooked through, about 10 minutes total, turning a few times while cooking.