GRILLED SALMON KEBABS WITH A CHILLI HERB DRESSING

GRILLED SALMON KEBABS WITH A CHILLI HERB DRESSING

These spicy and delicious salmon kebabs are the perfect fish dish for your summer BBQ party.

SERVES 4 | Preparation time: 30 minutes | Cooking time: 10 minutes

• 680g/1½lb skinless salmon fillet (preferably wild), cut into 1-inch pieces

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• 2 organic lemons, very thinly sliced into rounds

• 1 red onion, cut into wedges

• 3 tbsp coarsely chopped flat-leaf parsley

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• 3 tbsp coriander, chopped

• 5 tbsp organic olive oil

• 2 tbsp red wine vinegar

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• 1 red chilli, finely chopped

1. Using two skewers at a time, stick the salmon, onion and folded lemon slices on to 8 pairs of parallel skewers (making 8 in total). Brush with a little oil.

2. Combine the remaining oil, vinegar, chilli and herbs in a bowl. Set aside.

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3. On a hot BBQ, place the kebabs on the grate, then grill, turning once, until the fish is just cooked through, and is nicely coloured (roughly 4 minutes).

4. Arrange the kebabs on plates. Spoon the dressing on top of the kebabs. Serve.

Top tip: Thread salmon pieces on to two skewers so they don’t flip and spin when you turn them on the barbecue.

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About the Author

Steve Ott
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