Searching for a perfectly refreshing and healthy summer dinner? Look no further. These sumac encrusted salmon and tuna kabobs with dairy-free turmeric tzatziki are so light and nutritious while being satisfying and absolutely delicious.
These fish kabobs are so versatile and would go with a number of sides. I chose to serve them with herb brown rice; simply cooked brown rice tossed with olive oil, mint, parsley, and dill. You can make these kabobs with salmon, tuna, or both. I was planning on making salmon but after I realized I only had one filet left, I had to improvise! Both types of fish were delicious cooked in this style, so improvisation paid off.
- ground sumac
- wild caught salmon and/or tuna
- 1-2 lemons (preferably organic)
- 4 cloves of garlic
- olive oil
- avocado oil for searing
- dairy-free yogurt (coconut, almond, soy etc)
- ground turmeric
Directions for fish kabobs:
Combine 1 cup of olive oil, 3 tablespoons of sumac, and 4 cloves of minced garlic with a pinch of salt and pepper in a bowl. Cut up the fish into small to medium sized pieces and cut off the skin if there is any. Put the fish in the bowl and mix it all around and let it sit in the refrigerator for at least 30 minutes.
Next, on soaked wooden skewers, arrange the fish onto the skewers with a very thin slice of lemon in between each piece. I sprinkled some sesame seeds on the tuna, but this is optional. Make sure to get any stray garlic from the marinade and tuck it gently into the fish.
After this, heat up a grill pan greased with avocado oil to medium high heat and wait until the pan is smoking-you want the pan to be very hot so that the fish gets seared and browned, making the sumac a nice golden crust. Cook on either side for about 3-5 minutes or until cooked through.
Directions for the turmeric tzatziki:
Use any dairy-free yogurt of your choosing, (greek style coconut yogurt works well) and mix together with 2 teaspoons of ground turmeric, chopped mint, chopped dill, chopped, and chopped cucumbers.