Grilled salmon & zucchini
INGREDIENTS
750 g boneless skinless salmon fillets, cut into 3cm cubes
½ tsp dried chilli flakes
2 tbsp olive oil
Cracked black pepper, to taste
8 metal skewers
4 small zucchini
lemon wedges, to serve
fresh dill sprigs, to garnish
200 g tub Greek-style natural yoghurt
1 tbsp lemon juice
2 tbsp finely chopped fresh dill
METHOD
Combine salmon, chilli and half the oil in a large bowl. Season with pepper and toss to coat.
Thread four pieces of salmon onto each skewer. Set aside.
For dill sauce, combine all ingredients in a small bowl. Whisk well.
Using a mandolin, slice zucchini lengthways into long ribbons, about 3mm thick. Toss in remaining oil in a medium bowl.
Heat a large, lightly oiled grill plate over a medium to high heat.
Add zucchini in three batches. Cook for about 1 minute on each side, or until just tender. Remove and cover to keep warm.
Add kebabs to same hot grill plate. Cook for about 6 to 8 minutes, turning occasionally, or until cooked to your liking.
Serve kebabs with zucchini lemon wedges and drizzle with dill sauce. Garnish with dill sprigs.