BBQ salmon and Vegetable Kebabs

Ingredients

600 g salmon fillets, skinless, cut into 2 x 2 cm cubes (Available at a Woolworths Seafood Counter)
1 red bell pepper, cut into 2×2 cm pieces
1 yellow bell pepper, cut into 2×2 cm pieces
1 zucchini, ½ cm rounds
1 red onion, cut into wedges

For the Marinade:

60 ml olive oil
15 ml honey
5 – 20 ml lemon juice
2 cloves garlic, minced
15 – 20 ml BBQ spice

Three Streams Smokehouse is proud to partner with Woolworths South Africa in the retail sector, supplying sustainably sourced and responsibly farmed Norwegian Salmon, Rainbow Trout, and a variety of other premium-quality seafood products.

As of 2024, we are honoured to not only supply Woolworths in the Deli, Frozen, and Primal categories but also to have taken over the management and supply of their Fresh Seafood Counters.

This partnership means that Three Streams Smokehouse now proudly supplies an extensive range of seafood products to Woolworths stores across the Western Cape, Gauteng, and KwaZulu-Natal regions.

Method

Prepare the Marinade:

In a small bowl, whisk together olive oil, honey, lemon juice and minced garlic. Marinate the Salmon cubes in the mixture:

In the meantime, cut all the vegetables according to size.

Make the Skewers:

Thread salmon cubes, bell pepper pieces, zucchini slices and onion wedges onto metal or wooden skewers, alternating ingredients. Season with the BBQ spice. Keep the marinade.

Preheat the grill to medium-high heat. Spray the grill with Spray ‘n Cook to prevent sticking.

Grill the Skewers:

Place skewers on the preheated grill. Cook for 8-10 minutes, turning occasionally and baste with marinade until salmon is charred but still pink in the middle and vegetables are cooked.

Serve as a meat alternative or as a starter at your next braai.

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