Salmon, courgette and lemon kebabs recipe
Full of fresh flavours, this is a great lighter barbecue main. Serve with boiled new potatoes and green salad.
If you have one, a fish cage is useful for cooking the kebabs. It will help prevent sticking and you can turn all the skewers in one go. You'll need four metal skewers.
Ingredients
- 500 –600g (1lb 2oz–1lb 5oz) chunky skinless salmon fillets
- 2 medium courgettes (zucchini)
- 1 lemon
- 2 tbsp olive oil
- 1 pinch each sea salt and freshly ground black pepper
- 500 –600g (1lb 2oz–1lb 5oz) chunky skinless salmon fillets
- 2 medium courgettes (zucchini)
- 1 lemon
- 2 tbsp olive oil
- 1 pinch each sea salt and freshly ground black pepper
- 500 –600g (1lb 2oz–1lb 5oz) chunky skinless salmon fillets
- 2 medium courgettes (zucchini)
- 1 lemon
- 2 tbsp olive oil
- 1 pinch each sea salt and freshly ground black pepper
- 250 kg Greek yogurt
- 1 handful mixed fresh herbs (parsley, coriander/cilantro, chives), chopped
- 1 garlic clove, finely chopped
- 551.2 lbs Greek yogurt
- 1 handful mixed fresh herbs (parsley, coriander/cilantro, chives), chopped
- 1 garlic clove, finely chopped
- 551.2 lbs Greek yogurt
- 1 handful mixed fresh herbs (parsley, coriander/cilantro, chives), chopped
- 1 garlic clove, finely chopped
Details
- Cuisine: British
- Recipe Type: Salmon
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 5 mins
- Serves: 4
Step-by-step
- Fire up the barbecue ready for direct grilling. Once hot give the grill bars a good scrub with a wire brush to clean them. Clean, hot grill bars minimise sticking, even if you are using a fish cage.
- Cut the salmon fillets into 2–3cm (0.75in–1.25in) cubes. Use a vegetable peeler to slice the courgettes into thin ribbons. Cut the lemon into quarters and then slice each quarter into 2–3mm (0.1in) slices.
- Take a skewer and thread a piece of salmon onto it, then fold up a ribbon of courgette and thread that on, followed by a piece of lemon. Repeat until you have used all the skewers and remaining salmon, courgettes and lemon slices. Drizzle over the olive oil, season with salt and pepper and set aside.
- If you are using a fish cage, line up the kebabs in it.
- For the sauce, mix the ingredients thoroughly in a bowl, seasoning with salt and pepper to taste.
- Lay the kebabs (in a fish cage, if using) onto the grill bars directly over the fire and cook for a couple of minutes on each side, or until the fish is just cooked through. Using a metal spatula to help turn will help you ease off any areas that are a bit stuck.
- Serve hot from the grill with the potatoes and salad and yogurt sauce alongside.
This recipe is from Foolproof BBQ by Genevieve Taylor (Quadrille, £12.99). Photography ©Jason Ingram.
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