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
1 Tbsp. soy sauce
150 g fresh white breadcrumbs
1 medium egg white
1 Tbsp. vegetable oil
For the dipping sauce
175 g Greek-style yogurt
1 1/2 Tbsp. 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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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
