Greek salmon kebabs
Ingredients
- 340g Atlantic salmon, cubed
- 2 tbsp olive oil
- 1 lemon, zest & juice
- 1 tbsp Greek seasoning (oregano)
- 1/4 cup parsley, finely chopped
- 1 red capsicum, diced
- 1 zucchini, sliced
- to serve, pita bread
- lettuce leaves
- 1 tomato
- 1 lebanese cucumber, diced
- 1 Spanish onion, sliced
- 1/2 cup tzatziki, to serve
Method
- Combine oil, lemon zest and juice, seasoning (oregano) and parsley in a non-metallic bowl and mix well.
- Marinate cubed salmon in marinade for up to 20 minutes
- Thread the salmon, capsicum and zucchini alternately onto metal skewers, reserving the marinade for basting.
- Heat the griddle plate or BBQ for 2 minutes on a medium heat and cook the skewers for 3-4 minutes, turning frequently.
- Remove the salmon and vegetables from the skewers and serve on warm pita bread with tossed Greek salad and tzatziki.
Serves 4-6
From: Salmon Autumn Recipes (brochure from Tassal Tasmanian Fish stand at Royal Easter Show)
Tagged with deprivationdiet, fish, greek, quick, salmon
Fantastic, easy and quick. The salmon works really well cold in a work-lunch the next day too.
Comment by minim — April 11, 2010 @ 11:57 am