Greek Salmon Kebabs

Ingredients

2 Tassal Quick & Healthy frozen Tasmanian
    salmon fillets, cubed
2 Tbsp olive oil
1 lemon, zested & juiced
1 Tbsp greek seasoning
¼ cup parsley, finely chopped
1 red capsicum, diced
1 zucchini, sliced
Lettuce leaves
1 tomato
1 Lebanese cucumber, diced
1 Spanish onion, sliced
Pita bread, to serve
½ cup tzatziki sauce

Defrost salmon overnight in the fridge or heat through in the microwave for 1 minute. Combine oil, lemon rind and juice, seasoning and parsley in a non metallic bowl and mix well. Marinate the cubed salmon in the marinade for up to 20 minutes. Thread the salmon, capsicum and zucchini alternately onto metal skewers, reserving the marinade for basting. Heat the griddle plate or BBQ for 2 minutes on a medium heat and cook the skewers for 3–4 minutes turning frequently. Remove the salmon and vegetables from the skewers and serve on warm pita bread with tossed Greek salad (combining all leftover salad ingredients) and tzatziki sauce.