These smoky salmon and tender courgette kebabs are charred to perfection for a tender, mouthwatering taste and perfect alongside our ready-to-heat Lemon & Herbs Basmati Rice. Pair with this cooling coconut yoghurt dip to add a tropical twist that makes every bite feel light and refreshing.
This recipe uses:
Lemon and Herbs Basmati Rice
Remove the skin and cut the salmon into 2 cm chunks. In a bowl, mix the paprika, olive oil, lime juice, salt and pepper. Add the salmon chunks into the bowl and coat the salmon. Set aside to marinade.
Prepare the rice as per the pack instructions. This should take between 15-20 minutes depending on quantity.
Using a potato peeler, thinly slice the courgette lengthways and drizzle with olive oil.
For the dip, mix the coconut yoghurt, lemon juice, chopped coriander, salt and pepper into a small bowl. Set aside.
To assemble the kebabs, thread the slices of lime, salmon chunks and courgette ribbons alternatively, folding about 3-4 ribbons at a time, onto a BBQ skewer.
Cook the kebabs on the BBQ or griddle, turning frequently until the salmon is cooked though and lightly charred. Serve with rice and the coconut yoghurt dip.
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