Grilled Salmon Kebab Recipe
served with basmati rice, sweet pepper, red onion, zhoug
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Ingredients
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For the Grilled Salmon Kebab
For the Basmati Rice
For the Zhoug Sauce
Method
For the Grilled Salmon Kebab
- 1
- 2
Marinate the Salmon
Cut the salmon fillets into 1-inch cubes and add them to the marinade. Stir to coat evenly and let marinate for at least 30 minutes.
- 3
Prepare the Vegetables
Chop the sweet bell peppers and red onion into large chunks to facilitate skewering.
- 4
Skewer the Ingredients
Thread the marinated salmon, sweet peppers, and red onion onto the skewers, alternating between them.
- 5
For the Basmati Rice
- 6
Rinse the Rice
Rinse 1 cup of basmati rice under cold water until the water runs clear to remove excess starch.
- 7
Cook the Rice
In a saucepan, combine the rinsed rice, 2 cups of water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the water is absorbed.
