Lime & Dill Salmon Kebabs2018-09-28
- Servings : 6
- Prep Time : 60m
- Cook Time : 10m
- Ready In : 1:10 h
Flaky pink salmon with the most addictive tangy lime flavour.
- 450g salmon fillets
- 120ml white wine vinegar
- 2 tsps fresh lime juice
- 1/2 tsp fresh grated lime zest
- 2 tbsps fresh dill, chopped
- 2 baby marrows, sliced
- metal or wood skewers
- salt and freshly ground black pepper to taste
- 2 tbsps cooking oil
Soak skewers in water 30 minutes.
Cut salmon crossways into wide strips and place in a large plastic bag. Add vinegar, lime juice and zest, and fresh dill to the bag. Seal tightly and shake to combine. Marinade in refrigerator for 30 minutes at most.
Prepare braai to medium heat.
Remove salmon from bag and discard marinate.
Thread salmon pieces onto skewers, alternating with baby marrow slices. Sprinkle with salt and pepper.
Wet a paper towel with cooking oil and rub onto grill to prevent sticking. Immediately place skewers on grill.
Cook uncovered for 6-10, rotating every few minutes, until grill marks appear and fish is flaky when tested with a fork.