- 2 salmon fillets
- optional: you can also add a piece of white fish in the middle of the skewer
- 1/2 green bell pepper
- 10 tiny tomatoes
- 1/2 red onion
- olive oil
- pepper and salt to taste
- 1/2 lemon
Kitchen equipment needed
- cutting board & chef’s knife
- optional: filleting knife
Preparation — 10 minutes
Rinse the green bell pepper, remove the seeds and chop into pieces, not too large. Peel the red onion and divide into wedges. Rinse the tomatoes and soak the wooded skewers in water to prevent them from burning.
Remove any skin and fish bones from the salmon and divide into large cubes. Divide the tomatoes, red onion, green bell pepper and salmon onto the skewers. Drizzle with a bit of olive oil.
Finishing the barbecued salmon kebabs — 10 minutes
You can grill the kebabs directly onto the barbecue rack, but keep in mind it will stick very easily. You can use a aluminium tray instead.
Grill the kebabs for a few minutes on each side until the salmon is still beautiful pink on the inside. If you grill them too long the salmon will become quite dry. Season with pepper, salt and a squeeze of lemon juice. Enjoy!