These salmon kebabs would make for the perfect addition to any BBQ you might be having this summertime.
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Yields:
6 serving(s)
Prep Time:
30 mins
Cook Time:
15 mins
Total Time:
45 mins
Cal/Serv:
330
Ingredients
For the kebabs
2
garlic cloves
1
stick lemongrass, roughly chopped
5
cm piece fresh root ginger, peeled and roughly chopped
2
spring onions, roughly chopped
2
red chillies, deseeded and roughly chopped
Small handful coriander, leaves and stalks
4
salmon fillets, roughly 125g each
1Tbsp.
soy sauce
150g
fresh white breadcrumbs
1
medium egg white
1Tbsp.
vegetable oil
For the dipping sauce
175g
Greek-style yogurt
11/2Tbsp.
sweet chilli sauce
You will also need
6
wooden skewers, soaked in water for 30min
Directions
Step 1For the kebabs, in a food processor pulse the garlic, lemongrass, ginger, spring onions, chillies and coriander (leaves and stalks) until finely chopped. Skin the salmon (if needed) and add to the processor with the soy sauce, breadcrumbs, egg and plenty of seasoning.
Step 2Pulse until fairly smooth and combined. With damp hands, divide the chilled salmon mixture into 6 and shape each portion on to a skewer, either in balls or a sausage shape. Place on a non-stick baking tray and chill for 30min.
Step 3Brush the oil all over the kebabs and barbecue or griddle over over medium heat for 15min, carefully turning halfway, until charred and cooked through.
Step 4Meanwhile, in a serving bowl mix the yogurt with plenty of seasoning, then ripple through the sweet chilli sauce. Serve with the kebabs.
GET AHEAD:
Prepare to end of step 3 up to 4hr ahead. Keep chilled. Complete recipe to serve
Per kebab:
Calories: 330
Protein: 23g
Total fat: 16g
Saturates: 4g
Carbs: 23g
Total sugars: 5g
Fibre: 0g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
