Summer BBQ nights!

12 June 2020
For 4
Prep time
20 minutes
Total time
8 minutes
1 kg salmon fillets cut into 2 cm squares
2 large lemons thinly sliced
16 bamboo skewers
For the Salmon Marinade:
2 tbsp parsley, chopped
2 large or 3 small garlic cloves pressed
1/2 tbsp mustard
1/2 tsp salt
1/8 tsp ground black pepper
2 tbsps olive oil
2 tbsps fresh lemon juice
Soak bamboo skewers at least 1 hour to keep them from catching fire. Preheat the grill to medium heat, about 190C. In a medium sized bowl, stir together all of the marinade ingredients.
Double skewer the salmon and the lemon slices. Make sure the lemon slices are folded in half.The double skewer aids in turning the salmon kebabs on the grill. Brush both sides of skewered salmon with marinade.
Oil the grates then carefully place salmon skewers onto the hot BBQ. Grill kebabs for 3-4 minutes per side or until salmon is cooked through and has a nice soft pink colour.
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