Ingredients
16 short bamboo skewers
2 salmon portions
skin off
300g prawns
heads removed
1 tbsp lemon oil
1 clove garlic
1 cup dill
chopped
2 red capsicum
roasted and peeled
1 cup mayonnaise
½ chives
finely chopped
2 lemons
to serve
Equipment
- 1 bamboo skewers
- 1 barbecue or grill
- 1 shallow dish
- 1 food processor
Instructions
- Preheat barbecue or grill on a medium-high heat.
- Soak 16 bamboo skewers in warm water.
- Cut salmon portions into 3cm pieces. Thread salmon onto the skewers alternatively with the cleaned prawns.
- Combine the oil, garlic and chopped dill in a shallow dish and coat salmon and prawn skewers well.
- Place skewers onto the barbecue or grill and cook, turning frequently for 3 minutes each side.
- Place the capsicum, mayonnaise and chives into the work bowl of a food processor and process until well combined.
- Serve the skewers and the dipping sauce immediately with fresh salad and crusty bread.
Notes
Tip
This is a great summertime meal when appetites aren’t as big as when winter hits.
Tip
It’s important to soak the bamboo skewers so they don’t get all burnt!
