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Lime & Dill Salmon Kebabs


Recipe Info

  • 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


Step 1

Soak skewers in water 30 minutes.

Step 2

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.

Step 3

Prepare braai to medium heat.

Step 4

Remove salmon from bag and discard marinate.

Step 5

Thread salmon pieces onto skewers, alternating with baby marrow slices. Sprinkle with salt and pepper.

Step 6

Wet a paper towel with cooking oil and rub onto grill to prevent sticking. Immediately place skewers on grill.

Step 7

Cook uncovered for 6-10, rotating every few minutes, until grill marks appear and fish is flaky when tested with a fork.

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