Salmon Kebab

  • 29 Sep - 05 Oct, 2018
  • Mag The Weekly
  • Cookery


· 1lb salmon fillet

· 2 lemons

For marinade

· 5tbsp oil

· 2 crushed garlic cloves

· Juice and zest of a lemon

· Salt and pepper to taste

· 3tbsp fresh chopped parsley

· 2tbsp diced onion


Soak eight-inch skewers in water for at least 20 minutes. Cut salmon into large pieces. Cut the lemons into thin slices. Thread the salmon and lemon slices on two of the skewers. Season with salt and pepper.

Heat grill to high and lightly oil the grill grate. Cook the salmon for about five minutes on each side. Brush the marinade over the skewers as it cooks. Serve with tahini dip once it’s done.