OMG. I am finally back in my house today. I have been out of my own kitchen for 5 weeks (insert crying face emoji) and I am just so ready to be back. I am incredibly inspired after all of my travels and truly can not wait to get into the kitchen and start recreating some of the amazing dishes I had in Greece and Italy.

In the meantime, I am breathing some new life into an old recipe here and I hope you like it! I first made these gorgeous kebabs years ago and it wound up being a summer staple that I still make today, so I knew I had to re-intro them for you.

I absolutely love the combination of Salmon and fruit (as if you haven’t received that message loud and clear!) and I feel like the sweet and tart flavors of strawberries and nectarine are absolutely perfect compliments.

I also like that anytime you make a kebab, you need less protein, and you get more of the sides, like veggies, or in this case fruit! You make a lot of food, they are super healthy and delicious and have the added benefit of being entertaining worthy pretty and SOOOO easy!

To make these Salmon Kebabs, this is what you do:

Remove the skin from the salmon and cut into 1” chunks. Toss them in a small bowl with olive oil to coat and season with salt and pepper.

Remove the pit from the nectarines and cut the fruit into chunks just a bit bigger than the salmon. Remove the stems from the strawberries.

Skewer the salmon in between the chunks of fruit, alternating as you go, with just one strawberry per skewer.

Place the skewers on a sheet of tin foil and drizzle with more olive oil.

Heat a grill to medium heat and transfer the sheet of foil onto the grill. Cook the salmon until the flesh is just opaque and there is white fat coming out of the fish. Then turn the skewers and repeat on the other side. Grill heat varies, but this should take around 10 minutes.

Transfer the kebabs to a serving dish and serve hot.