Grilled Salmon Kebabs with Hummus and Naan Bread by Chef Nina Timm

”Grilled Salmon Kebabs and Hummus – not a combination that I would have spontaneously put together. Not entirely sure why, because now that I have eaten it, it just makes sense.”

– Chef Nina Timm

serves 4



  • 2 x 200 g Three Streams salmon portions – skin removed
  • 30 ml olive oil
  • salt and pepper to taste
  • juice of  1 lemon
  • 4 naan breads – wraps can also work
  • 1 tub Classic Pesto Princess Hummus – the Hummus with harissa paste works just as well.
  • 4 rosemary skewers – about 15 cm long
  • 8 baby tomatoes
  • 1-2 green chilies
  • fresh coriander
  • 2 T pine nuts – salted cashews can also work


Heat the griddle pan or prepare some coals – you want intense heat for a short time.

Cut the salmon in biggish chunks, you need about 3 per person.

Place the salmon in a bowl and drizzle the olive oil over it. Season with salt pepper and a squeeze of lemon juice.

Use the rosemary sprigs and make 4 salmon skewers.

Before you grill the salmon, toast the naan breads, chop the tomatoes and chilies and spread the hummus over all 4 naan breads.

Now grill the salmon for about 30 seconds on each side.

Serve immediately with the toasted nuts, chopped tomatoes, chillies and fresh coriander.