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Maya Kitchenette

Grilled Salmon Kebabs

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 600 g salmon <g class="gr_ gr_154 gr-alert gr_spell ContextualSpelling" id="154" data-gr-id="154">filet</g> without skin
  • 1 cup pineapples - cut into 2 cm chunks
  • 1 green pepper - large cubes
Ingredients for the marinade
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 1 tbsp olive oil
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1/4 tsp freshly cracked black pepper
  • 1 fat pinch of mixed herbs
Ingredients for the dip
  • ½ cup sour cream or <g class="gr_ gr_147 gr-alert gr_spell ContextualSpelling ins-del multiReplace" id="147" data-gr-id="147">mayonnaise</g> see notes
  • ¼ tsp red pepper flakes
  • 1 garlic - grated
  • 1 tsp lemon zest
  • 2 tbsp fresh lemon juice
  • salt and black pepper to taste

Method
 

For the kebabs
  1. Slice salmon into chunks.
  2. Mix all the ingredients for the marinade in a bowl and whisk together till well incorporated.
  3. Pour 3/4 of the marinade over the salmon chunks and marinate for 15 minutes.
  4. Marinate the pineapple and peppers with the <g class="gr_ gr_150 gr-alert gr_spell ContextualSpelling ins-del multiReplace" id="150" data-gr-id="150">remaining</g> marinade for 15 minutes.
  5. Preheat the grill for medium-high heat.
  6. Thread peppers, <g class="gr_ gr_152 gr-alert gr_gramm Punctuation only-ins replaceWithoutSep" id="152" data-gr-id="152">salmon</g> and pineapple onto skewers.
  7. Brush with oil and grill for 5 minutes on each side.
For the dip
  1. Mix all the ingredients in a bowl and keep it in the fridge till ready to use