SALMON & ZUCCHINI SKEWERS WITH CUCUMBER YOGHURT DIP

by Kim Baram | March 5, 2016

 

We hope you like our delicious kebab recipe which is easy to make as well as being healthy for you.

 

- Kim

 

 

Ingredients

 

8 skewers

2 salmon fillets

2 zucchinis

handful of cherry tomatoes

2 lemons, sliced very thin and seeded

1 tbsp extra virgin olive oil

1 tbsp freh lemon juice

1 tbsp maple syrup

pinch of sea salt

pinch of italian herbs

pinch paprika

pinch red pepper flakes (optional)

 

Yoghurt dip

2 garlic cloves

pinch tspn sea salt

pinch tspn pepper

1/2 cucumber, chopped

1 lemon zest

3 tbspns fresh dill

2 tbspns fresh mint leaves

1 cup plain greek yoghurt

 

Serves 4

 

 

Directions

 

1. Chop salmon into even square chunks so that they cook evenly.

2. Slice zucchini into thin slices.

3. Layer your skewers with a piece of salmon, thin slice of lemon, then zucchini, then salmon, then cherry tomato and repeat.

4. Lay the skewers onto a plate or tray.

5. In a small bowl, add oil, lemon juice, maple syrup, salt, italian herbs, paprika and red pepper flakes and mix together.

6. Brush the mixture onto all sides of the skewers.

7. Transfer the skewers to the gril and cook for about 5 minutes on each side. The edges should just begin to brown and the salmon should feel slightly firm.

8. Meanwhile, prepare the cucumber yoghurt dip.

9. Using a food processor, add crushed garlic cloves, sea salt, pepper, cucumber, lemon zest and pulp ingredients. Add the dill, mint and yoghurt and give a few more pulses to combine.

10. Transfer the dip to a small bowl and serve alongside the skewers.

 

Enjoy!