Forking Mint Salmon Kebabs
Serves 4
Ingredients
- 800 g skinless salmon, cut into 3 cm cubes
- 2 tbsp Glasseye Creek Forking Mint Sauce
- 2 tbsp olive oil
- 2 zucchini, thickly sliced
- 1 red onion, cut into wedges
- 2 lemons
- 200 g Greek yoghurt
Method
1. Cut the fish into even pieces and toss with half the sauce, oil and lemon. Refrigerate for 20 minutes only.
2. Thread fish and vegetables loosely onto skewers.
3. Cook on a medium-hot barbecue for 6-8 minutes, turning every 2 minutes and brushing with the remaining sauce near the end.
4. Serve immediately; mix Forking Mint sauce with yoghurt for the salmon kebabs.
Sauces in this recipe
Get the good stuff for your next cook-up.
Forking Mint Sauce
$15.95 NZD
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