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

• 2 organic lemons, very thinly sliced into rounds

• 1 red onion, cut into wedges

• 3 tbsp coarsely chopped flat-leaf parsley

• 3 tbsp coriander, chopped

• 5 tbsp organic olive oil

• 2 tbsp red wine vinegar

• 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.

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.

About the Author

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Steve Ott

Steve Ott is editor of Kitchen Garden magazine and started his career as a professional grower, producing everything from cut flowers to vegetables. He has been growing fruit and veg all his life and spends most of his spare time in his garden in the East Midlands. He loves to experiment with crops and varieties he has never grown before and when he isn’t gardening is to be found out in the countryside bird watching and walking his dog Ted.

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